Purple Salad Food

SHAVED PURPLE CAULIFLOWER SALAD

Steps:

• Thinly slice the cauliflower on a mandoline or with a heavy sharp knife. Place in a large bowl and set aside.
• Heat the oil in a small skillet over medium heat. Add the lemon slices, garlic, fennel seeds and coriander seeds and cook, stirring occasionally, until fragrant and the garlic begins to brown, about 4 minutes.
• Remove from the heat and stir in the lemon juice. Pour the dressing over the cauliflower. Season with salt and pepper, sprinkle with parsley and chives and toss.

PURPLE POTATO SALAD

Steps:

• Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.

PURPLE CABBAGE & PECAN SALAD

Steps:

• Mix the dressing separately.
• You can make the dressing in advance.
• Just shake well and pour over the cabbage, pecans, and scallions.
• Mix well to coat and serve immediately or else the pecans will start to soften.

PURPLE LADY SALAD

Steps:

• Dissolve jello in hot water.
• Add pineapple and pie filling.
• Chill until thick; fold in whipped topping.
• Let stand in refrigerator until set.