Marilyns Cauliflower Salad Food
MARILYN'S CAULIFLOWER SALAD
This is a great summer salad with cauliflower, nuts and craisins. This was first printed in Family circle magazine (Feb, 2010).
Provided by MrCanmore
Categories Cauliflower
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, mix all ingredients. Cover and refrigerate for at least one hour.
Nutrition Facts : Calories 921, Fat 56.7, SaturatedFat 8, Cholesterol 10.2, Sodium 1036, Carbohydrate 95.6, Fiber 13.8, Sugar 59, Protein 24.6
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- To make the vinaigrette, in a small resealable jar, combine all dressing ingredients. Cover and shake well. (Keeps up to two weeks in the refrigerator.)
- To make the salad, fit food processor with the slicing blade. With food processor running, feed cauliflower into the chute. (Slices should be about 1/8-inch thick.) In a large bowl, combine cauliflower, carrots, grapes, raisins, and scallions. Pour dressing over salad and toss gently to coat. Cover and refrigerate for at least 30 minutes before serving.
- Replace the cauliflower with three cups shredded green cabbage and two cups thinly sliced Brussels sprouts. Replace the grapes and raisins with one cup dried cranberries and 1/2 cup sunflower seeds. In the dressing, replace the cilantro, curry powder, and cumin with one tablespoon grainy mustard and four scallions, chopped.
- Replace the cauliflower with 1 bunch broccoli, sliced, and 1/2 red onion, thinly sliced. Replace the grapes and raisins with one cup chopped apples and 1/2 cup toasted sliced almonds and. Add 1/4 cup of mayonnaise or yogurt to the dressing. Replace the cilantro, curry powder, and cumin with 1/2 cup chopped parsley.
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