CAULIFLOWER SPINACH SALAD
To switch things up, when I have fresh lettuce from the garden, I'll use that in place of spinach...and occasionally, I toss in broccoli instead of cauliflower.-Sherry Horton, Sioux Falls, South Dakota
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small bowl, combine the first five ingredients. In a large salad bowl, combine cauliflower, spinach, mushrooms and bacon. Add dressing and toss to coat; serve immediately.
Nutrition Facts :
CAULIFLOWER AND SPINACH SALAD
like to switch up the nuts. Sometimes I use peanuts, pecans, or walnuts. We also add sunflower kernels and croutons as the mood strikes.
Provided by Kathy Pearson
Categories Other Salads
Time 20m
Number Of Ingredients 10
Steps:
- 1. Rinse and drain cauliflower and cut into small flowerets.
- 2. Wash and trim spinach.
- 3. Stack leaves and slice crosswise into 1/4-inch strips.
- 4. Place in a salad bowl along with cauliflower.
- 5. Cover and refrigerate until serving time.
- 6. In a jar, combine oil, vinegar, garlic, salt, mustard, basil and pepper. Shake to blend well.
- 7. Shake to blend well.
- 8. Just before serving, pour dressing over vegetables; add almonds and mix gently but thoroughly. Makes 6 servings.
SPINACH AND ROASTED CAULIFLOWER SALAD
Make and share this Spinach and Roasted Cauliflower Salad recipe from Food.com.
Provided by little_wing
Categories Cauliflower
Time 1h
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees.
- Combine cauliflower, 11/2 tbs. olive oil 1/4 tsp salt and pepperin a shallow roasting pan, tossing to coat well.
- Roast uncovered 30-35 minutes, stirring twice.
- Remove and allow to cool.
- Meanwhile combine vinegar, mustard, and remaining 1/4 tsp salt in a small bowl.
- Whisk in remaining 3 tbs of olive oil until well combined.
- In a large bowl, combine cauliflower, onion and spinach.
- Add vinegar mixture and toss gently.
- Top with parmesan.
Nutrition Facts : Calories 165.5, Fat 13.1, SaturatedFat 3.1, Cholesterol 8.3, Sodium 400.3, Carbohydrate 7.6, Fiber 3.1, Sugar 3, Protein 6.4
WARM CAULIFLOWER SALAD
Cauliflower is often overlooked, but try it roasted in this winter salad for a plateful of crunchy goodness
Provided by Good Food team
Categories Dinner, Main course
Time 50m
Number Of Ingredients 9
Steps:
- Heat oven to 200C/180C fan/gas 6. Toss the cauliflower with the olive oil, season and roast for 15 mins. Stir in the red onion and carry on roasting for 15-20 mins more until tender.
- While the cauliflower is roasting, mix the vinegar, honey and raisins with some seasoning.
- When the cauliflower is done, stir in the dressing, dill, almonds and spinach, and serve.
Nutrition Facts : Calories 206 calories, Fat 11 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 19 grams carbohydrates, Sugar 18 grams sugar, Fiber 4 grams fiber, Protein 8 grams protein, Sodium 0.11 milligram of sodium
SPINACH SALAD WITH ROASTED VEGETABLES AND SPICED CHICKPEAS
The best main-course salads are precariously balanced things, requiring planning and forethought to come out well. You need to make sure that your mix of vegetables, proteins and starches hits all the requisite flavor and textural notes - sweet, salty, tangy, fresh, crisp, soft and rich. In the end, a main-course salad should feel virtuous and a little decadent, and eminently satisfying. This recipe works on all those levels. It has crunchy, salty chickpeas imbued with spice. There are sweet potatoes and carrots roasted until exquisitely tender. The creamy Greek yogurt dressing spiked with garlic is creamy and rich. And finally, there's the spinach, which is earthy and fresh.
Provided by Melissa Clark
Categories salads and dressings
Time 1h
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Line a large baking sheet with a clean dishtowel or several layers of paper towels and spread drained chickpeas evenly on top. Pat dry with another dishtowel or paper towels.
- Toss sweet potato and carrots with 2 tablespoons oil and season with 3/4 teaspoon salt and 1/4 teaspoon pepper. Spread on a large rimmed baking sheet and top with thyme sprigs. Roast, tossing occasionally, until golden-brown and very tender, 40 to 50 minutes.
- While vegetables are roasting, toss chickpeas with 2 tablespoons oil, chile powder, cumin and a large pinch of salt. Spread on another rimmed baking sheet. Transfer to the oven 10 minutes after you've put in the potatoes and carrots; roast until crisp and golden brown, 30 to 40 minutes.
- Using the flat side of a knife or a mortar and pestle, mash the garlic with a large pinch of salt until it forms a paste. Add it to a small bowl and whisk in yogurt and lemon juice. Slowly whisk in remaining 4 tablespoons (1/4 cup) oil. Season with salt and pepper.
- In a large bowl, combine spinach, roasted vegetables, chickpeas and shallot. Toss with enough dressing to lightly coat vegetables and greens and serve at once.
Nutrition Facts : @context http, Calories 538, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 32 grams, Fiber 13 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 764 milligrams, Sugar 12 grams
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