|The Indian Vegetarian|
|by Shelly Rothschild-Sherwin|
The Indian Vegetarian features more than 300 recipes of the zesty meatless dishes Neelam Batra has cooked all her life.
1 - 10 of 123 for broccoli cauliflower pepper salad
Chop broccoli and cauliflower. Add bacon, ... sour cream and salad dressing. Enough to ... sugar, salt and pepper. Stir. NOTE: ... chopped celery in mine.
Bread broccoli and cauliflower into flowerets. In ... Pour marinade over salad and refrigerate for ... Combine ingredients and mix well. Pour over salad.
Cut broccoli and cauliflower into bite size ... set aside. Mix salad dressing, sugar, vinegar, salt and pepper until well blended. ... well. Refrigerate 24 hours.
Remove broccoli leaves, and cut ... pieces. Combine broccoli, cauliflower, and next ... and chill. Serve salad with a slotted ... Yields 8 to 10 servings.
Steam broccoli and cauliflower for 3 minutes. ... and olives. Combine vegetables and sauce in a large salad bowl and sprinkle lemon pepper all over salad.
Cut broccoli and cauliflower into bite sized ... vegetables and toss until all are coated. Salad can be made several days before needed. Keep refrigerated.
In a bowl combine marinade ... and mix well. Break cauliflower and broccoli into flowerets. Pour marinade over salad ingredients and refrigerate for a day.
Cut broccoli and cauliflower into bite-sized pieces. ... eggs, onion and olives. Add mayonnaise, salt and pepper. Refrigerate at least 12 hours. Serves 6-8.
Chop all of the above, then add the dressing. Combine all ingredients and pour over vegetables. (Chill.) (Salt and pepper to taste.)
Cut these into bite size pieces. Mix and chill overnight.
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