Follow

America’s Healthy
Cooking Teacher

Boiled Salad

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.

Makes 3-4 servings

Ingredient List: 

1 carrot, thin oblong slices
1 cup green beans, tips trimmed
1 cup cauliflower florets
1 cup broccoli florets

Step By Step Instructions: 
Bring a pot of water to a rolling boil. Add a pinch of salt. 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. 
 
Cook’s Tip:  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, umeboshi vinegar or lemon juice to add a bit more sparkle.