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Recipe by Faigy Grossman

Cauliflower Salad Deluxe

Parve Parve
Easy Easy
10 Servings
Allergens

No Allergens specified

Ingredients

Salad

  • 24 ounces Beleaf Frozen Cauliflower, cooked al dente

  • 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

Directions

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.

Cauliflower Salad Deluxe

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