Colorful Vegetable Salad With Lemon Dressing

Demonstrated by: Eleanora Cadinha of Portuguese Pioneer Civic Association
Portuguese Christmas Dinner - December 16, 2002.



1 teaspoon salt
1 small red onion, thinly sliced
1 cup water
1 small head cauliflower, broke into florets
1 small bunch broccoli, cut into florets
3 large tomatoes, chopped
3 celery ribs, julienne
1 medium carrot, shredded
6 tablespoons salad oil
6 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1 can (6 oz) pitted ripe olives


Sprinkle onion with the 1 teaspoon salt; add water and let stand for 5 minutes. Drain and rinse; set aside. In a large bowl, combine the cauliflower, broccoli, tomatoes, celery, carrot, and onion. Put remaining ingredients, except olives, in a blender; cover and blend. Pour over vegetables and mix well. Garnish with olives. Makes 6 to 8 servings.


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