This is a cold salad and I came up with my own dressing for the salad by combining few ingredients. Loved the taste and flavors of the vegetables and the dressing on the salad. When served cold it tasted even more better.
Broccoli can be eaten raw but blanching it quickly in boiling water helps to retain its crispy texture and brings out flavour. Broccoli can be steamed, roasted and sauteed.
Parmesan cheese has lot of health benefits. Its naturally low in fat , lactose free and free of carbs. It’s rich in Vitamins and minerals like calcium in fact it has more calcium than any other cheese, Vitamin B6, B12 and Vitamin A. It’s a good source of protein and fat. But it contains cholesterol and saturated fat.
INGREDIENTS
- Broccoli florets 1 cup
- Potato 1
- Carrot 1
- Parmesan cheese 2 tbsp
- Whipped cream 2 tbsp
- Milk 1/4 cup
- Pepper powder as per taste
- Olive oil 1 tbsp
- Oregano 1 tsp
- Celery chopped 1 tbsp
- Salt as per taste
METHOD
Wash all the vegetables. Chop the carrot, peel and chop the pototo 2 “.
Boil water add the chopped carrots and cook for 5 minutes, add broccoli and cook for 5 minutes on low heat. Take it out and keep aside. It should be cooked but should not be soft and mushy.
In the same water after removing the vegetables add the chopped potatoes and cook till it’s done. Drain the water.
In a kadai add milk , whipped cream and parmesan cheese and bring to a boil. The consistency should be thick. Turn off heat add olive oil, pepper powder, chopped celery, oregano and mix well. Check for salt and add if necessary.
Add the vegetables and mix everything well. Refrigerate and serve it cold.