Fresh Gardenia Salad

This dish was inspired by left overs from a vegetable tray.  I ordered enough vegetables to make two trays at work and only needed to make one.  A lot of times in a restaurant you would take these left overs and make soup.  Because it's summer and we have a lot of customers looking to eat something light pool side, I decided to make them into a version of this salad.  We plated this salad on a bed of shredded Napa cabbage with steamed shrimp and balsamic vinaigrette.  I personally rather this with Caesar dressing, but either is fine.  Again, steamed or grilled shrimp is excellent with this as well as grilled chicken.  You can garnish this with a nice Italian cheese and/or fresh herbs.

FRESH GARDENIA SALAD

PREPARATION

1 LB. BROCCOLI FLORETS - FRESH

1 LB. CAULIFLOWER FLORETS - FRESH 

1 LB. SLICED CARROTS - FRESH

1 GAL WATER

1 TBSP SALT

2 PINTS GRAPE TOMATOES

1 CUP SUN DRIED TOMATOES

1 CUP RED BELL PEPPERS - DICED

1 CUP CELERY - DICED

1/2 CUP RED ONION - DICED

2 TBSP CAPERS - NO JUICE

1 TBSP DRIED ITALIAN SEASONING

1/2 TSP GRANULATED GARLIC

1/2 TSP GRANULATED ONION

1/2 CUP OLIVE OIL

2 EA LEMONS - JUICE ONLY

TT SALT AND PEPPER

INSTRUCTIONS

• HEAT ONE GALLON OF WATER TO BOILING IN LARGE STOCK POT
• FILL LARGE MIXING BOWL HALF WAY WITH ICE WATER
• ADD BROCCOLI, CAULIFLOWER, CARROTS, AND 1 TBSP SALT
• TO BOILING WATER AND RETURN TO BOILING UNCOVERED
• WHEN BROCCOLI AND CARROTS BECOME BRIGHT IN COLOR (APPX 3-5 MINUTES) REMOVE WITH STRAINER SPOON (SPIDER) AND PLACE IN ICE BATH
• STRAIN VEGETABLES AND PLACE IN LARGE SALAD BOWL
• ADD ALL OTHER INGREDIENTS
• MIX WELL TO ENSURE EVEN COATING
• COVER AND REFRIGERATE AT LEAST 2 HOURS
• SERVE COLD

PREP - 30 MINUTES

YIELD - 2 GALLONS

SERVES - 15-20 PPL