Codfish Salad #2 (Ensalada de Bacalao)

George Garcia, 1983 Puerto Rican Cooking Show Demonstrator

• 1/2 lb. shredded dry codfish
• 1/2 lb. cauliflower, sliced
• 1/2 lb. cherry tomatoes
• 5 sprigs watercress, cut into 2-inch pieces
• 1/4 c. broccoli flowerets
• 3 ribs celery
• 1 med. zucchini, sliced
• 3 green onions, chopped
• 1/2 c. sliced stuffed olives
• 1 sm. carrot, sliced
• 1 c. salad oil
• 1/2 c. red wine vinegar
• 1 T. cider vinegar
• 1 (.13-oz.) pkg. Golden Seasoning and Broth mix
• 1 tsp. dried oregano leaves, crushed
• 1/2 tsp. sugar
• 1 T. minced onion
• 1 clove garlic, minced

Rinse codfish and drain. Add water to cover and bring to a boil. Cover and simmer for 50 minutes; drain, rinse and flake. Chill codfish until ready to use. In a large bowl, combine cauliflower, tomatoes, watercress, broccoli, celery, zucchini, onion, olives and carrots. Combine oil, red wine vinegar, cider vinegar, seasoning and broth mix, oregano, sugar, minced onion and minced garlic. Pour over vegetables, tossing lightly. Cover and chill several hours or overnight. Drain and discard liquid before serving. Place in serving dish and top with cod. Makes 6 servings.