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Home / Recipes / Salads / Green Cauliflower Salad

Green Cauliflower Salad

Saturday, March 31, 2018

Green Cauliflower Salad

I am reprinting this recipe, with permission, from Ruth Glick’s Fabulous Lo-Carb Cuisine cookbook. I’ve owned the book for more than a decade and hadn’t looked at it for a while because I had so many spills on it. The pages are wavy — but the recipes are fantastic. I would not change a thing about it (other than the fact that I made it this time with green cauliflower and made it another time with purple cauliflower), so I am very grateful to Ruth for allowing me to share her recipe with all of you. It is cool and refreshing — the perfect summer salad!

Ingredients:

  • 3/4 cup mayonnaise
  • 1 Tbsp. Dijon-style mustard (I used country Dijon)
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. Splenda (or sugar)
  • 1/4 tsp. celery salt
  • 7 or 8 cups small cauliflower florets
  • 1/4 cup chopped red onion
  • 1 red bell pepper diced (when I made it with green cauliflower, I used green pepper, because that’s what I had on hand)
  • 1/4 cup chopped parsley leaves

Green Cauliflower Salad Step 1
Directions:

Wash your cauliflower and separate it into little florets. Blanche the cauliflower, if you like. (I put it into boiling water for about 3 minutes, then plunged it into ice water to stop the cooking.) Pull your ingredients together.

Green Cauliflower Salad Step 2
Whisk together the mayonnaise, mustard, vinegar, Splenda.

Green Cauliflower Salad Step 3
Add the celery salt. Mix well. Green Cauliflower Salad Step 4
Mix together the cauliflower, onion, pepper, and parsley. Coat well with the dressing.

You may serve at once, or refrigerate up to 24 hours before serving. Leftover salad will keep 2 or 3 days in the refrigerator.

Purple Cauliflower Salad
Purple cauliflower was another way to change it up! I used yellow and orange peppers, because that’s what I had. Next time, I think I would revert to the green for better contrast, but isn’t it pretty?

 

Originally published on PrettyFood in March, 2012.

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