Mix Vegetable Salad with Orange Dressing

I am trying to include healthy and low-cal foods as often as I can these days, thanks to a not-so-ideal state of health affairs for everyone at home. But getting the hubby to partake of these is not something I have been so successful at L

This salad turned out quite nice and I found it an interesting change from our normal dinner.

Here are the ingredients and the recipe...

Ingredients

4-5 florets of cauliflower,

2 small carrots,

¼ of a big capsicum,

½ cup of green peas,

Half a pak choy head,

1 big tomato

Juice of one orange,

1 tbsp of extra-virgin olive oil,

¼ tsp of mustard,

A dash of Worcestershire sauce,

1 tsp of red wine vinegar,

A pinch of salt,

½ tsp of crushed peppercorns

Method

Separate the cauliflower into bite-sized florets. Scrape the carrot, halve it longitudinally and cut it into bite-sized pieces.

Boil some water in a saucepan, dunk the cauliflower florets, carrot and peas in this boiling water and switch off the gas. Let this remain covered for sometime or till the water reaches room temperature. Drain the water.

Cut the tomato into wedges and cut the pak-choy and capsicum into bite-sized pieces

Combine the orange juice, extra-virgin olive oil, mustard, worsterchire sauce, red wine vinegar, salt and crushed peppercorns in a sauce pan. Heat it on a low flame till it just begins to boil. Switch it off.

Arrange the blanched vegetables, pak-choy and capsicum on a oven-proof dish. Place the tomato wedges along the rim of the dish. Drizzle the dressing on the salad.

Preheat the oven to 190^oC, place the salad in the oven and let it cook for about 15 minutes.