Boiled Vegetable Salad With Umeboshi-scallion Dressing

Name: Boiled Vegetable Salad With Umeboshi-scallion Dressing
Prep time: 2 min
Cook time: 2 min
Total time: 2 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters 1/2 head broccoli, trimmed into florets (about; 2 mediums carrots, peeled and roll-cut into 1-inch pieces; 355 milliliters 1/2 head cauliflower, trimmed into florets (about; 2 Tbsps umeboshi paste; 6 red or tricolored radishes, trimmed; 3 scallions, thinly sliced diagonally; 3 Tbsps sesame seeds, toasted; 118 milliliters water; 1 yellow squash, cut into 1/4-inch- thick half-moons (about 1 cup)

Boiled Vegetable Salad With Umeboshi-scallion Dressing might be just the side dish you are searching for. This recipe covers 19% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 91 calories, 4g of protein, and 4g of fat each. A mixture of broccoli, 2 celery stalks, squash, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free, primal, and whole 30 diet. From preparation to the plate, this recipe takes about 2 minutes.