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Title: Rainbow Salad
Yield: 1 Serving

Ingredients

      1    red bell pepper
    300 g  zucchini; green and gold
    300 g  cauliflower flowerets
    1/2 pt cherry tomatoes; punnet
  1 1/2 tb balsamic vinegar
      6 tb extra virgin olive oil
      1    salt and cracked black
           -pepper
      1 lg basil leaves; very finely
           -shredded

Instructions

Place the capsicum over a flame, under a grill or in a hot oven until the
skin blackens and blisters. Remember to turn it frequently so that it is
evenly
cooked or you will not be able to remove all of the skin. Cut the
zuchinni
into thick slices. Boil in lightly salted water to firm-tender. Remove
and
set aside to cool. Boil the cauliflower similarly and drain. Peel the
capsicum and cut the flesh into narrow strips. Assemble the salad
ingredients
in a bowl. Combine the vinegar and oil and season to taste. Pour over
the
salad, scatter on basil and set aside for 15 minutes before serving.

* I steam my veges rather than boiling.

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Per serving: 898 Calories (kcal); 83g Total Fat; (78% calories from fat);
11g Protein; 40g Carbohydrate; 0mg Cholesterol; 115mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 7 Vegetable; 0 Fruit; 16 Fat;
0 Other Carbohydrates

Nutr. Assoc. : 0 0 0 0 0 0 0 0

Contributor: Sunday Mail, Brisbane (Erika Langham)

Preparation Time: 0:00

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