The Common Ground ~ Summer Party Salad

Recipes to enjoy year round!

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Pasta Recipes Eggplant, Tomatoes, and Black Olive Penne Quinoa Pasta Prima Vera Spinach Noodles with White Sauce Whole Wheat Noodles with Olives, Artichokes and Dried Tomatoes
Sauces and Gravies Italian Dressing Lemon Pinapple Dressing Corn & Coconut Salsa Spicey Peanut Sauce Lemon Shallot Vinaigrette Brown Gravy Sweet & Sour Sauce
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Vegetable Recipes Rosemary 'n Lemon Summer Squash Summer Party Salad Spring Greens Potato Parsnip Gratin Broccoli Salad Cranberry Yams Curried Squash & Apple Stew

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Summer Party Salad

1 large head cauliflower
3 stalks broccoli
1 each: red & green pepper
2 c (16 oz.) your favorite Italian
vinaigrette dressing
1/2 c slivered almonds
6 ďz. can water chestnuts

Chop the cauliflower, broccoli & peppers into bite-sized pieces and put them in a big bowl with a tight-fitting lid.

In a skillet, toast the almonds over medium heat until they're a light brown color. Allow them to cool then toss them into the big bowl. Drain the water chestnuts, slice in strips & add them to the bowl.

Pour the dressing over everything, cover the bowl & shake it up. Refrigerate for 24 hours before enjoying to allow flavors to fully mingle.

A crunchy, zesty and delicious way to enjoy this summer’s raw veggies!

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