March Recipe of the Month

The “Big Salad”

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This delicious salad features roasted cauliflower, broccoli, green beans, arugula, nuts, feta, white beans, and a tangy Dijon mustard dressing.  2 servings

Salad:

2 tsp THE OLIVE MILL OLIVE OIL
1.5 cups cauliflower chopped into florets
1 cup broccoli chopped into florets
1 cup green beans (ends removed) chopped in half
3-4 cups arugula or mixed greens
1 tbsp cashews & pistachios each, chopped
¼ cup feta (cubed or crumbled)
1 cup white cannellini beans
¼ cup fresh dill

Dressing:   

1 tbsp Dijon mustard
2 tsp THE OLIVE MILL Extra Virgin MEYER LEMON OLIVE OIL
4 tsp THE OLIVE MILL WHITE GREEK SEASONING BALSAMIC VINEGAR

Preheat the oven to 400°F. Toss the cauliflower with the olive oil, season with salt and pepper, and bake for 20 minutes. Steam the broccoli and green beans for 5 minutes. Immediately transfer to cold water to cool down. Whisk together the Dijon mustard, olive oil and balsamic vinegar to make the dressing. In a large bowl, combine the broccoli, green beans, cauliflower, greens, cashews, pistachios, feta, cannellini beans, dill, and dressing.

Add chicken, salmon or tuna for a simple and satisfying weeknight dinner!

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