Makes 4 to 6 servings or 5 to 6 cups
Sweet Mustard-Shallot Vinaigrette:
Makes 2/3 cup
This is one of my favorite dressings because it has a great flavor and it’s thick enough to coat the vegetables.
¼ cup brown rice vinegar
¼ cup brown rice syrup
2 tablespoons mustard
2 teaspoons EVOO
1 small shallot, minced
1/2 teaspoon unrefined sea salt
1½ pounds vegetables (carrots, Brussels sprouts, broccoli), 4 cups, cut in bite-size pieces
4 medium-large leaves butter lettuce
Optional Garnish: Edible flowers such as calendula petals (pot marigolds that were grown in old cottage gardens), Johnny jump-ups or pansies
1. Whisk dressing ingredients together and set aside.
2. Bring 1/2 inch water to boil in 3-quart pot. Add carrots and Brussels sprouts, then after 2 minutes place broccoli florets on top. When boiling resumes, cook covered until tender and bright in color, about 7 minutes. Drain, reserving broth for future use. Mix cooked veggies with dressing, drain and transfer to lettuce leaves to serve. Garnish if desired.
For 4 servings, per serving:
Calories: 125 Protein: 5gm Saturated Fat: 0.2gm Fiber: 6gm Carbohydrates: 23gm Fat: 2gm Cholesterol: 0 Sodium: 149mg
Calories from Protein: 14% Calories from Fats: 12% Calories from Carbohydrates: 74%