Cauliflower Salad with Orange Vinaigrette
by Gena Hemshaw
Yields: 2 servings
Salad:
-2 cups cauliflower, raw (you can steam gently if you like)
-1 stalk shaved or chopped asparagus
-2 small carrots, shaved, chopped, or julienned
-2 tablespoon parsley, chopped
-3 tablespoon golden raisins
Dressing:
-3 tablespoon fresh squeezed orange juice
-3 tablespoon extra virgin olive oil
-1 tablespoon apple cider vinegar
-1/4 teaspoon sea salt
-pepper to taste
To make the salad, simply pulse the cauliflower in a food processor until it reaches a chopped, yet well-defined consistency – you can also do this by hand; it’ll just take longer!
Toss with the other ingredients and set aside.
To make the dressing, simply whisk all ingredients together.
Pour about 1/3 cup of dressing over the salad, toss, and enjoy!
You can use more or less dressing if you wish, but I always have some leftover for a green salad to go alongside.
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