Here’s a salad with plenty of personality. I like to make this as part of a meal of cool dishes in the summer, either with a cold soup or with two additional interesting salads.

　　

Ingredients

4 to 6 servings

　　1 small head cauliflower, cut into bite-size florets

　　1 cup baby carrots, halved lengthwise

　　1/2 cup pitted black olives, preferably oil-cured

　　1/4 cup minced fresh parsley or cilantro, or more to taste

　　2 scallions, green parts only, thinly sliced

　　1/4 cup vinaigrette, homemade (page 221) or store-bought, or as needed to moisten

　　Salt and freshly ground pepper to taste

　　

Step 1

Place the cauliflower in a skillet with a small amount of water. Cover and steam for 2 minutes, then add the carrots. Continue to steam, covered, until both are tender-crisp, 2 to 3 minutes longer.

　　

Step 2

Transfer the vegetables to a colander and refresh under cool water.

　　

Step 3

Combine the cauliflower and carrots in a serving bowl with the remaining ingredients. Toss well. Serve at once.

　　

nutrition information

Step 4

Calories: 217

　　

Step 5

Total Fat: 16g

　　

Step 6

Protein: 3g

　　

Step 7

Carbohydrates: 13g

　　

Step 8

Fiber: 4g

　　

Step 9

Sodium: 425mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).