Cauliflower Spinach Salad Food

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CAULIFLOWER SPINACH SALAD



Cauliflower Spinach Salad image

To switch things up, when I have fresh lettuce from the garden, I'll use that in place of spinach...and occasionally, I toss in broccoli instead of cauliflower.-Sherry Horton, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 9

1 cup Miracle Whip
1/4 cup grated Parmesan cheese
2 tablespoons sugar
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 small head cauliflower, broken into florets
1 package (10 ounces) fresh spinach, torn
1 cup sliced fresh mushrooms
1/2 to 3/4 pound bacon, cooked and crumbled

Steps:

  • In a small bowl, combine the first five ingredients. In a large salad bowl, combine cauliflower, spinach, mushrooms and bacon. Add dressing and toss to coat; serve immediately.

Nutrition Facts :

WARM CAULIFLOWER SALAD



Warm cauliflower salad image

Cauliflower is often overlooked, but try it roasted in this winter salad for a plateful of crunchy goodness

Provided by Good Food team

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 9

1 cauliflower, broken into florets
2 tbsp olive oil
1 red onion, thinly sliced
3 tbsp sherry vinegar
1½ tbsp honey
3 tbsp raisins
small bunch dill, snipped
3 tbsp toasted, flaked almond
50g baby spinach

Steps:

  • Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
  • While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
  • When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.

Nutrition Facts : Calories 206 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.11 milligram of sodium

THE BEST SPINACH SALAD EVER



The Best Spinach Salad Ever image

Fresh spinach with a creamy dressing that all my friends rave over. The dressing also makes a great vegetable dip.

Provided by Autumn

Categories     Salad     Vegetable Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 8

1 cup slivered almonds
1 cup mayonnaise
½ cup milk
¼ cup white sugar
1 (3 ounce) jar bacon bits
½ cup grated Parmesan cheese
1 (10 ounce) bag baby spinach leaves
½ head cauliflower, chopped

Steps:

  • Preheat an oven to 350 degrees F (175 degrees C). Spread the slivered almonds onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, 5 to 10 minutes. Watch the nuts carefully as they bake, because they burn quickly. Once toasted, set the nuts aside to cool to room temperature.
  • Mix together the mayonnaise, milk, and sugar in a large salad bowl. Stir in the bacon bits and Parmesan cheese until the dressing is well combined and creamy.
  • Place the spinach leaves, chopped cauliflower, and toasted almonds into the salad bowl, and stir lightly to coat with dressing.

Nutrition Facts : Calories 516.5 calories, Carbohydrate 18.5 g, Cholesterol 31.4 mg, Fat 43.8 g, Fiber 3.9 g, Protein 15.6 g, SaturatedFat 7.5 g, Sodium 812.3 mg, Sugar 11.8 g

SPINACH AND ROASTED CAULIFLOWER SALAD



Spinach and Roasted Cauliflower Salad image

Make and share this Spinach and Roasted Cauliflower Salad recipe from Food.com.

Provided by little_wing

Categories     Cauliflower

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 head cauliflower
4 1/2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
1 tablespoon champagne vinegar or 1 tablespoon white wine vinegar
1/2 tablespoon Dijon mustard
5 ounces fresh Baby Spinach
1 small red onion, sliced thin
2 ounces shaved parmesan cheese

Steps:

  • Preheat oven to 425 degrees.
  • Combine cauliflower, 11/2 tbs. olive oil 1/4 tsp salt and pepperin a shallow roasting pan, tossing to coat well.
  • Roast uncovered 30-35 minutes, stirring twice.
  • Remove and allow to cool.
  • Meanwhile combine vinegar, mustard, and remaining 1/4 tsp salt in a small bowl.
  • Whisk in remaining 3 tbs of olive oil until well combined.
  • In a large bowl, combine cauliflower, onion and spinach.
  • Add vinegar mixture and toss gently.
  • Top with parmesan.

Nutrition Facts : Calories 165.5, Fat 13.1, SaturatedFat 3.1, Cholesterol 8.3, Sodium 400.3, Carbohydrate 7.6, Fiber 3.1, Sugar 3, Protein 6.4

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