Carrot, Cauliflower and Beet Salad with Orange-Anise Dressing
Yield: 8 Servings
Ingredients:
| 1 cup plus 2 tablespoons
olive oil |
| 6 tablespoons white wine
vinegar |
| 3 tablespoons frozen orange
juice concentrate, thawed |
| 2 tablespoons aniseed |
| 1 tablespoon (packed) granted
orange peel |
| 1 tablespoon honey |
| 1 large cauliflower (about
2 1/2 pounds), separated into large florets |
Method:
- Orange are frequently added to Moroccan dishes, and their flavor enhances
this colorful winter salad beautifully.
Source: CAHS Department
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