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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!
24 ounces Beleaf Frozen Cauliflower, cooked al dente
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
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
Combine all salad ingredients besides kale in a large mixing bowl.
In a separate container, blend dressing ingredients until smooth. Pour dressing over salad and mix thoroughly.
Ten minutes prior to serving, add fresh kale (or substitute) and toss to coat.
Photography: Moshe Wulliger. Food Styling: Renee Muller.
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