It's time to celebrate the glory of late summer and its rich, hearty vegetables. Here's a salad that is very satisfying as a meal. Amounts have not been specified because quantities depend on your harvest and your family.
Steam cauliflower and toss with a little smidgeon of butter, salt, paprika and parmesan. Spoon onto a bed of dark leafy greens, such as chopped kale or chard. Dress with Sundried tomato dressing and garnish with nuts or pumpkin seeds.
SUNDRIED TOMATO DRESSING
1 c. cold-pressed extra-virgin olive oil
1/3 c. red wine vinegar
1 Tb. dijon mustard
1/4 c. sundried tomatoes
4 fresh basil leaves
Whirl in your blender until smooth, adding a little water for thinning if necessary.
To your health and happiness,
Hailey
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