Irene’s Winter Salad (Broccoli and Cauliflower)

From Eating Well, January/February 2011
6 servings

4 cups bite-size broccoli florets
4 cups bite-size cauliflower florets
1/2 cup water
1/3 cup lemon juice
2 tbsp. extra-virgin olive oil
1/2 tsp. garlic powder
1/2 tsp. dried oregano
1/2 tsp. sugar
1/2 tsp. salt
1/2 cup quartered pitted Kalamata olives
1/4 cup chopped soft sun-dried tomatoes

Place broccoli, cauliflower and water in a large microwave-safe bowl. Cover and cook on high until just tender, about 4 minutes. (Alternatively, steam over 1 inch boiling water in a large saucepan fitted with a steamer basket until just tender, about 4 minutes.) Drain.
Mix lemon juice, oil, garlic powder, oregano, sugar and salt in another large bowl. Add the vegetables and toss to combine. Let marinate in the refrigerator, stirring once or twice, for 20 minutes.
Stir in olives and tomatoes. Serve, drizzling with any dressing left in the bowl.

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