Ingredients and Weight:
- Cauliflower florets (1 head, about 4 cups)
- Broccoli florets (1 head, about 3 cups)
- Carrots (2 large, about 2 cups)
- Celery (1 large stalk, about 1 cup)
- Red onion (1/2 medium, about 1/2 cup)
- Chorizo (6 oz)
- Olive oil (1/4 cup)
- Red wine vinegar (2 tablespoons)
- Dijon mustard (1 tablespoon)
- Honey (1 tablespoon)
- Salt and pepper to taste
- Parsley (1/4 cup, chopped)
Preparation Time:
15 minutes
Cooking Time:
None
Difficulty Level:
2 (simple)
Preparation Method Steps:
- Break the cauliflower and broccoli into florets. Chop the carrots, celery, and red onion into small pieces.
- Remove the casing from the chorizo and chop it into small pieces.
- Heat the olive oil in a large skillet over medium heat. Add the chorizo and cook until crispy, about 5 minutes.
- Add the cauliflower, broccoli, carrots, and celery to the skillet. Cook until the vegetables are tender-crisp, about 5 minutes.
- In a small bowl, whisk together the red wine vinegar, Dijon mustard, honey, salt, and pepper.
- Pour the dressing over the vegetables and toss to coat.
- Sprinkle with parsley and serve.
Nutritional Information:
Per serving (1 cup)
Calories: 200
Fat: 10g (1.5g saturated)
Carbohydrates: 20g (5g fiber, 10g sugar)
Protein: 10g
Dish Characteristics:
- Colorful and visually appealing
- Crunchy and flavorful
- Well-balanced with sweet, savory, and tangy notes
- Perfect for a party or potluck
- Easily customizable to suit dietary preferences
User Comments:
- "This salad was a huge hit at my party! It was so flavorful and refreshing."
- "The chorizo added the perfect smoky and spicy touch."
- "I loved that I could customize the salad by adding or subtracting different vegetables."
- "It was such a simple dish to make, but it tasted like it came from a gourmet restaurant."
- "I will definitely be making this salad again and again."
Special Precautions and Tips:
- If desired, you can roast the vegetables instead of sautéing them for a slightly different flavor.
- To make the salad ahead of time, simply combine the vegetables and dressing. Store in the refrigerator for up to 3 days.
- If you are using a different type of sausage, be sure to adjust the cooking time and seasonings accordingly.
