Boiled Salad - Series 7

There’s nothing quite like fresh vegetables in the morning. Broccoli before noon? Sure. Eating lightly cooked vegetables in the morning is so refreshing. You have to try this. The light, crisp nature of this kind of dish in the morning puts a spring in your step.
 

What You'll Need
1 carrot, thin oblong slices
1 cup green beans, tips trimmed
1 cup cauliflower florets
1 cup broccoli florets

Instructions
Bring a pot of water to a rolling boil. Cook carrots until crisp-tender, about 2 minutes. Drain and transfer to a mixing bowl. In the same water, cook green beans until crisp-tender, about 3 minutes. Drain and add to carrots. In the same water, cook cauliflower until crisp-tender, about 3 minutes. Drain and add to carrots. Finally, in the same water, cook broccoli until bright green and crisp-tender, about 3 minutes. Drain and add to carrots.
Gently toss vegetables to combine and serve

Makes 3-4 servings.

Note: Vary the vegetables, but keep them on the lighter side…Chinese cabbage, head cabbage, dark leafy greens, daikon. Avoid harder, heavier vegetables, as they take too long to cook. You may also toss the boiled salad with brown rice or umeboshi vinegar or lemon juice to add a bit more sparkle.