Cauliflower and Spinach Salad

Lynda McLean Falloon

"An easy and different salad. Best if the cauliflower is broken into quite small flowerettes to allow the tangy dressing coat the veggies completely."
Saved
Save
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.

Ingredients

servings
Serving size has been adjusted!
Original recipe yields 6 servings



May we suggest

ADVERTISEMENT

Directions

  • Prep

  • Cook

  1. In a salad bowl, toss cauliflower and spinach together. Cover and refrigerate until serving time.
  2. In food processor or blender, combine remaining ingredients except sesame sticks and additional Parmesan cheese. Process until well combined. Refrigerate dressing to blend flavours.
  3. Just before serving, pour dressing over salad. Toss. Garnish with sesame sticks or toasted almonds and additional Parmesan cheese.

Reviews

Read all reviews 0

Other stories that may interest you