Simple Cauliflower And Pear Salad Food
GINNY'S CAULIFLOWER AND PEA SALAD
A nice hearty salad, great with any meal or by itself for lunch. Serve immediately or chill and serve later.
Provided by Ginn
Categories Salad Vegetable Salad Recipes Green Pea Salad Recipes
Time 15m
Yield 12
Number Of Ingredients 13
Steps:
- In a large bowl, toss together the cauliflower, peas, onion, and celery. Mix in bacon bits, Parmesan cheese, and Cheddar cheese.
- Mix the mayonnaise, sour cream, mustard, sweetener, vinegar, and seasoned salt in a separate bowl. Pour over the vegetables, and mix well.
Nutrition Facts : Calories 107.4 calories, Carbohydrate 9 g, Cholesterol 14.2 mg, Fat 4.7 g, Fiber 3 g, Protein 8.3 g, SaturatedFat 2.7 g, Sodium 343.4 mg, Sugar 3.4 g
CAULIFLOWER-PEPPER SALAD
Steps:
- Whisk 2 tablespoons olive oil, 1/2 teaspoon cumin and a pinch each of salt, cinnamon and cayenne; toss with 1 head cauliflower florets and 8 halved baby bell peppers on a baking sheet. Roast at 450 degrees F, 15 minutes. Whisk 1 tablespoon each olive oil and lemon juice, 1 teaspoon maple syrup and 1/2 teaspoon salt; toss with the roasted vegetables, 2 sliced celery stalks and some chopped parsley and hazelnuts. Season with salt and black pepper.
CAULIFLOWER "POTATO" SALAD
Provided by Valerie Bertinelli
Categories side-dish
Time 15m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a pot of salted water to a boil. Add the cauliflower florets to the boiling water and cook until tender, 5 to 7 minutes. Drain well and cool to room temperature.
- Add the mayonnaise, mustard, vinegar, 1/2 teaspoon salt and 1/2 teaspoon pepper to a large mixing bowl and whisk to combine. Then add the cooled cauliflower, pickles, dill, eggs, celery and shallot. Mix until thoroughly combined. Serve at room temperature or cover and store in the refrigerator until ready to serve.
CASHEW-PEAR TOSSED SALAD
A friend who does a lot of catering fixed this salad for our staff Christmas party several years ago, and we all asked for the recipe. The unexpected sweet-salty mix and lovely dressing make it a hit with everyone. -Arlene Muller, Kingwood, Texas
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 15 servings.
Number Of Ingredients 13
Steps:
- In a large salad bowl, combine the romaine, cheese, cashews, pear and cranberries. In a small bowl, whisk the vinaigrette ingredients. Drizzle over salad and toss to coat.
Nutrition Facts : Calories 228 calories, Fat 17g fat (4g saturated fat), Cholesterol 7mg cholesterol, Sodium 171mg sodium, Carbohydrate 16g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
CAULIFLOWER PEA SALAD
Make and share this Cauliflower Pea Salad recipe from Food.com.
Provided by Khrissypoo
Categories Cauliflower
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Combine the cauliflower, celery peas and onions in a large bowl.
- Blend the Ranch dressing mix and mayonnaise until smooth.
- Pour over cauliflower.
- Toss to coat and chill.
Nutrition Facts : Calories 198.8, Fat 13.4, SaturatedFat 2, Cholesterol 10.2, Sodium 350.9, Carbohydrate 17.7, Fiber 3, Sugar 5.7, Protein 3.5
CAULIFLOWER AND PEA SALAD
A great side dish for any meal. Can also vary the ingredients. I've added broccoli, carrots, it's really up to you.
Provided by ajl694s
Categories Cauliflower
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- Break cauliflower into bite sized pieces and mix with peas and shredded cheese.
- Sprinkle Ranch Dressing mix on top.
- Refrigerate overnight.
- Add mayonnaise one hour before serving.
Nutrition Facts : Calories 441.8, Fat 32.4, SaturatedFat 10.9, Cholesterol 55, Sodium 734.1, Carbohydrate 26.1, Fiber 4.4, Sugar 8.8, Protein 14.3
ARUGULA, PEAR AND PARMESAN SALAD
This is an elegant, yet simple salad. I tend to make it often since it's the only recipe I use hazelnut oil in. Taken from The Cook's Encyclopedia of Vegetarian Cooking.
Provided by carolinajen4
Categories Low Cholesterol
Time 5m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel and core the pears and slice thickly. Moisten with lemon juice to keep the flesh white.
- Combine the nut oil with the pears. Add the arugula leaves and toss.
- Turn the salad out onto four small plates with shaving of Parmesan cheese. Season with freshly ground pepper and serve with bread.
- You can sub the parmesan cheese for bleu cheese and add walnuts, if desired.
Nutrition Facts : Calories 261.8, Fat 16.6, SaturatedFat 4.5, Cholesterol 18.7, Sodium 334.1, Carbohydrate 21.4, Fiber 4.3, Sugar 13, Protein 9.4
PEAR SALAD
My Grandmother made these every Sunday after church. They could not be easier to prepare. Great for parties or potlucks. The number of servings depends on how many halves are in the can.
Provided by Chef Gabacha
Categories Fruit
Time 5m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put one teaspoon of mayonaise in the hollow of each pear half.
- Top with shredded Cheddar Cheese.
- Chill 1 hour.
CAULIFLOWER PEA SALAD
I make this simple side dish often. It's so tasty, no one ever realizes it's good for them as well.-Marilyn Armstrong, Monticello, Illinois
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 16 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine the first four ingredients. In a small bowl, combine yogurt, mayonnaise, dill and herb blend; mix well. Add to cauliflower mixture; toss to coat. Refrigerate until serving.
Nutrition Facts :
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