Page 124 - 27040_eyal.27040_pnim_eyal.1.1A

121

sensational salads yields 10 servings yields 6–8 servings for 1 week. before serving. Once refrigerated, the salad will keep fresh the vegetables. and set it on top of the plate. Let stand for at least 1 hour. Drain presses down hard on the salad. Fill a heavy pot with water extract the juices while mixing. radishes, and salt. Mix the vegetables by hand and squeeze to Pepper Dressing (p. 171). In a large bowl, combine all the ingredients. Serve with Lemon- 3. Drizzle the oil and squeeze

yields 8 servings
CORN PASTA SALAD
Cauliflower WITH YOGURT DRESSING

Corn pasta is a type of pasta that’s gluten-free: instead of wheat,
it’s made out of ground corn. It’s a good alternative for those
who are gluten sensitive or intolerant, but it’s also a good
alternative for its interesting texture and flavor.
Ways 4 cups water

½ teaspoon salt
8 ounces corn pasta (see recipe note)
½ cup chopped celery
4 tablespoons chopped onion or sliced scallions
3 cups or more of any of the following:
Carrots, sliced
Red cabbage, chopped
Green peas
Kirby cucumbers, unpeeled and sliced
Red and green bell peppers, cut into 2-inch strips
Broccoli or radish sprouts
Sour pickles, sliced

Cauliflower has a high-fiber and YOGURT DRESSING
mineral content. It’s also high in 1 cup plain yogurt
biotin, a B vitamin that plays an ½ cup mayonnaise RECIPE NOTE The corn
important role in the body’s fat 1 teaspoon dried parsley or dill pasta can be substituted for
production. Studies in Norway ½ teaspoon paprika rice pasta. Just cook according
indicate that the cauliflower may ½ teaspoon garlic powder to package directions.
give better protection against ½ teaspoon mustard
cancer of the colon than its Dash of ground black pepper
cousins, broccoli and cabbage.
When cooked, it has a creamy 1. In a 2-quart pot, bring the water and salt to a boil. Add the pasta and cook for 1 minute. Let stand for 5 minutes.
texture mimicking mashed Drain and rinse with cold water immediately.
potatoes. 2. In a large bowl, combine the celery, onion or scallions, and 3 cups of the vegetables. Add the pasta.
3. Combine the dressing ingredients and pour the dressing over the salad. Toss gently to coat. Chill for 3 hours before
serving.

Cauliflower “Couscous” with Pomegranate and Arugula
124 HEALTHY EVER AFTER RECIPE NOTE If you prefer your cauliflower cooked, grinder at hand. black pepper if you don’t have peppercorns or a pepper corns in a pepper grinder. You can substitute with ground For the unique kick that black pepper gives, grind pepper- adding the remaining ingredients. briefly in a minimal amount of water. Drain and chill before steam it for about 6 minutes after grating it, or simmer pepper. Serve immediately. parsley, pistachios,

125

yields 10 servings

unpeeled and quartered

yields 2 servings