Cauliflower White Bean And Feta Salad Food

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CAULIFLOWER, WHITE BEAN, AND FETA SALAD



Cauliflower, White Bean, and Feta Salad image

Categories     Salad     Bean     Citrus     Herb     Appetizer     No-Cook     Vegetarian     Quick & Easy     High Fiber     Lunch     Feta     Cauliflower     Healthy     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

1/3 cup olive oil
1 teaspoon minced fresh rosemary
2 tablespoons fresh lemon juice
1 tablespoon red wine vinegar
2 1/2 teaspoons finely grated lemon peel
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 medium head of cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15-ounce) can white beans (such as Great Northern or navy beans), drained
2 large heads of Belgian endive, trimmed, halved lengthwise, then thinly sliced crosswise
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
  • Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
  • Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

CAULIFLOWER, WHITE BEAN, AND FETA SALAD



Cauliflower, White Bean, and Feta Salad image

This bright and fresh-tasting winter salad is easy to prepare and delicious( and even better the next day when the flavours are really allowed to develop). It works with broccoli too. Adapted from a recipe in Bon Appétit Magazine (January 2007).

Provided by blucoat

Categories     One Dish Meal

Time 6m

Yield 6 serving(s)

Number Of Ingredients 14

2 -3 tablespoons olive oil
1/4 teaspoon minced garlic (optional)
1 teaspoon minced fresh rosemary
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
2 teaspoons finely grated lemon peel
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 medium head cauliflower, trimmed, cut into small florets (about 3 cups)
1 (15 ounce) can white beans, drained (such as Great Northern or navy beans)
2 large heads of Belgian endives, trimmed, halved lengthwise, then thinly sliced crosswise (or use another flavourful green)
1 tablespoon chopped fresh chives
2 teaspoons chopped fresh parsley
1/2 cup crumbled feta cheese (about 3 ounces)

Steps:

  • Combine oil,garlic, and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
  • Whisk lemon juice, vinegar, lemon peel, salt, and pepper in small bowl.
  • Combine cauliflower, beans, endive, chives, parsley, and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season salad with salt and pepper.

Nutrition Facts : Calories 181.5, Fat 7.5, SaturatedFat 2.6, Cholesterol 11.1, Sodium 366.1, Carbohydrate 21.6, Fiber 6, Sugar 2.9, Protein 8.9

CAULIFLOWER & GREEN OLIVE SALAD



Cauliflower & Green Olive Salad image

My mother has made this for years. With some adaptations and couple of decades, I have come to actually like it! Originally, she made it with with Bleu Cheese instead of Feta cheese. This is a real hit at picnics.

Provided by Adrian Major

Categories     Cheese

Time 8m

Yield 12 serving(s)

Number Of Ingredients 7

1 head cauliflower, in small pieces
3/4 cup olive oil
1/4 cup white vinegar
8 ounces green olives
1/2 cup onion, chopped
3/4 cup crumbled feta cheese
fresh ground pepper

Steps:

  • Toss cauliflower in olive oil, then add vinegar and toss again.
  • Add remaining ingredients and toss.
  • Refrigerate overnight for best flavor.

CAULIFLOWER, WHITE BEAN AND FETA SALAD



Cauliflower, White Bean and Feta Salad image

Provided by My Food and Family

Categories     Home

Number Of Ingredients 13

0.333333333333 cups olive oil
1 teaspoons rosemary
2 tablespoons lemon juice
1 tablespoons red wine vinegar
2.5 teaspoons lemon peel
1.5 teaspoons salt
0.5 teaspoons ground black pepper
1 heads cauliflower
15 ounces white beans
2 heads belgian endive
1 tablespoons chives
2 teaspoons parsley
0.5 cups feta cheese

Steps:

  • Combine oil and rosemary in small saucepan. Stir over medium heat just until fragrant, about 1 minute. Cool.
  • Whisk lemon juice, vinegar, lemon peel, salt and pepper in small bowl.
  • Combine cauliflower, beans, endive, chives, parsley and rosemary oil in medium bowl; toss. Mix in cheese. Add lemon juice mixture and toss to coat. Season with salt and pepper.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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