Cauliflower Salad Deluxe

 

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• Cooking and Prep: 05 m
• Serves: 10
• No Allergens

This salad recipe was originally supposed to be a take on a potato salad, but what emerged was a salad that you won’t be able to resist! Sophisticated yet simple, the flavor and texture of this salad is outstanding. If you can’t find pre-washed kale, try swapping it with fresh spinach or Romaine lettuce – it is every bit as delicious!

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Ingredients (12)

Salad

• 24 ounces Beleaf Frozen Cauliflower, cooked al dente

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  Beleaf Frozen Cauliflower Florets

• 3 scallions, sliced thin

• 4 large or 6 medium gherkin pickles, chopped (about 1/2 cup)

• 1/3 cup shredded carrots

• 4 cups fresh kale, torn into smaller pieces

Dressing

• 1/2 cup distilled vinegar

• 1/3 cup oil

• 1 tablespoon sugar

• 1/2 teaspoon mustard

• 1 teaspoon salt

• 1/8 teaspoon pepper, or to taste

• 2 cubes Dorot Gardens Frozen Dill

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  Dorot Gardens Frozen Dill

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Start Cooking

Prepare the Salad

1. Combine all salad ingredients besides kale in a large mixing bowl.

2. In a separate container, blend dressing ingredients until smooth. Pour dressing over salad and mix thoroughly.

3. Ten minutes prior to serving, add fresh kale (or substitute) and toss to coat.

Credits

Photography: Moshe Wulliger.

Food Styling: Renee Muller.