Cauliflower and green pea salad

6 Servings

Ingredients

Quantity Ingredient
1 medium Cauliflower, cut in florets
2 cups Small peas
;fresh or defrosted
¼ cup Chicken broth
2 Celery stalks
;finely chopped
3 Scallions, finely chopped
2 tablespoons Parsley, chopped
⅓ cup Red bell pepper, chopped
1 tablespoon Balsamic vinegar
1 tablespoon Dijon mustard
3 tablespoons Sour cream (\"lite\")
⅓ teaspoon Salt
⅓ teaspoon White pepper
1 cup Ham (opt'l.)
;cooked, chopped
Chives, chopped (garnish)

Directions

Steam cauliflower and peas until barely tender. Drain well; put into a bowl. While still warm, pour the chicken broth over the vegetables. Set aside to cool.

Combine celery, scallions, parsley, red bell pepper, vinegar and mustard.

Mix in sour cream and add salt and pepper. Toss gently with cauliflower and peas, adding ham if used. Sprinkle with chives.

Recipe from "Shepherd's Garden Seeds Catalog," pg. 35. Posted by Cathy Harned.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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