Chunky Salad

A light, Spring salad

• Ready In: 20 mins
• Serves: 4-6

Ingredients

• 1⁄2 lb broccoli
• 1  small head cauliflower
• 4  carrots, sliced
• 4  celery ribs, sliced
• 1  cup  cubed jicama
• 4  ounces mozzarella cheese, cubed

• HERBED DIJON VINAIGRETTE (use 1/2 cup)

• 2  tablespoons Dijon mustard
• 4  tablespoons red wine vinegar
• 1⁄4 teaspoon  salt substitute
• 2  garlic cloves, minced
• 1  tablespoon  chopped fresh basil or 1  teaspoon dried basil
• 1  teaspoon dried oregano
• 1⁄8 teaspoon black pepper
• 2  drops  hot sauce (optional)
• 1  tablespoon  minced onion
• 1⁄2 cup olive oil

Directions

1. Cut broccoli and a cauliflower into bite-size pieces.
2. Steam broccoli, cauliflower and carrots until barely tender.
3. Rinse under cold water and drain well.
4. Combine with celery, jicama, cheese and Herbed Dijon Vinaigrette; mix well.
5. Cover and chill 2-3 hours before serving.