Carrot, Cauliflower & Beet Salad with Orange-Anise Dressing
| Yield: | 1 Servings |
| Categories: | Beets |
| 1 | c | Plus 2 tablespoons olive oil |
| 6 | tb | White wine vinegar |
| 3 | tb | Frozen orange juice concentrate; thawed |
| 2 | tb | Aniseed |
| 1 | tb | (packed) grated orange peel |
| 1 | tb | Honey |
| 1 | lg | Cauliflower (about 2 1/2 pounds); Separated Into Large florets |
| 4 | lg | Carrots (About 1 1/2 Pounds) Peeled; Diagonally Sliced 1/4 Inch Thick |
| 5 | Beets; Peeled, Each Cut Into 6 Wedges, Beet Greens Reserved |
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