Spinach And Roasted Cauliflower Salad Recipes

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CAULIFLOWER SPINACH SALAD



Cauliflower Spinach Salad image

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

1 cup Miracle Whip
1/4 cup grated Parmesan cheese
2 tablespoons sugar
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 small head cauliflower, broken into florets
1 package (10 ounces) fresh spinach, torn
1 cup sliced fresh mushrooms
1/2 to 3/4 pound bacon, cooked and crumbled

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



Cauliflower and Spinach Salad image

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

3 c cauliflowerets
1/2 lb spinach leaves
6 Tbsp canola oil
3 Tbsp vinegar
1 garlic clove, crushed
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp basil leaves, dried
1/4 tsp pepper
1/2 c almonds, slivered

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



Spinach and Roasted Cauliflower Salad image

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

1 head cauliflower
4 1/2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
1 tablespoon champagne vinegar or 1 tablespoon white wine vinegar
1/2 tablespoon Dijon mustard
5 ounces fresh Baby Spinach
1 small red onion, sliced thin
2 ounces shaved parmesan cheese

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

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