| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Jewish | In, Is, Kitchen, Miriam, The | 8 | Servings | |
INGREDIENTS
| 1 | Cauliflower | |
| 2 | Green bell peppers | |
| 2 | Yellow bell peppers | |
| 2 | Red bell peppers | |
| 1/2 | c | Olive oil |
| 1/4 | c | Vinegar |
| 2 | Cloves garlic | |
| 1/2 | t | Oregano |
| Salt and pepper | ||
| 1 | Dressing for cauliflower | |
| salad |
INSTRUCTIONS
Separate cauliflower into fleurettes and soak in water and vinegar for 10 minutes. Cook in boiling water for 10 minutes. Cauliflower should be crisp. Season with salt, pepper and vinegar. Chill. Peel peppers by broiling them in oven or on top of stove.And then placing them in a paper or plastic bag until they are cool.The skin shoudl come off easily now. Slice them and season with olive oil, garlic, salt, pepper and oregano. Place fleurettes in center of plate and pour dressing on top. Arrange bell peppers around cauliflower. Posted to JEWISH-FOOD digest V97 #210 by Leon & Miriam Posvolsky <posvolsk@centroin.com.br> on Jul 08, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 169
Calories From Fat: 150
Total Fat: 17g
Cholesterol: 0mg
Sodium: 2.9mg
Potassium: 147.7mg
Carbohydrates: 4.3g
Fiber: <1g
Sugar: <1g
Protein: <1g