Cauliflower Salad a Refreshingly Healthy Meal

Cauliflower salad a refreshingly healthy Meal is always a great choice when you are looking for a healthy and refreshing dish that is both delicious and satisfying, and this delicious, healthy  cauliflower salad is the perfect example of a well balanced meal that will leave you feeling full and satisfied. 

This recipe is easily customizable to your taste preference and can be made in a flash, making it a-go-to meal for busy week nights or simple lunches.

So prepare your cutting board and let's dive into this irresistible recipe!

A Refreshingly Healthy Meal

Ingredients 2 eggs Use left over chicken, or use chicken portions cooked and boned. 12 Black Olives. 1 small green pepper. 3 medium tomatoes. 1 small cauliflower. 6 TBSP olive oil. 3TBSP Lemon Juice. 2 teaspoons chopped fresh mint. 1 TBSP chopped chives. 1 TBSP chopped spring. onions 1 small lettuce.

Method Put eggs into boiling water and cook for 10 mins, crack the shells and plunge into cold water. Break the cooked chicken into pieces and put into mixing bowl with the olives. Discard the core and seed from the green peppers and the dice. Slice the tomatoes. Divide the small cauliflower into sprigs, and mix with chicken and olives, pepper and tomatoes. Blend oil, lemon juice, seasoning, mint and chives. Shred the lettuce and mix with the chicken mixture and lastly add the sliced eggs.  Chill and serve as a cold light dish or as a side for any meal

How easy was this,  a delicious and healthy cauliflower and chicken salad with lotsa benefits and of course will be enjoyed by most salad lovers.

Benefits of Cauliflower Salad

Cauliflower is beneficial for overall health, it is high in fiber and a great source of antioxidants which protect your cells from harmful free radicals, and with the recipe set out above it is a pleasure to eat!! 

Whether you are making this for a quick lunch or a light dinner this is sure to become a new favorite recipe collection.

So give it a try and taste for yourself just how amazing healthful eating can be.

This article was printed from Home-Cooking-Haven.com.com

Oven Temperatures

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in an on top

Brown: Two cook over high heat, usually on top of the stove, to brown food..

Caremelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, sually sugar and a fat, until smooth and fluffy.

Cube: To cut foot into small  ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to naking pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish for

Coriander:  Also known as Dhania

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavour fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  ib barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid

Seep:  To soak in a  liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, egg beater or electric mixer which increases the volume as air is incorporated into the eggs or cream

Zest: The outer, colored part of the peel of citrus fruits.

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