Spinach Salad With Parmesan Broccoli And Cauliflower Recipes

CAULIFLOWER SPINACH SALAD

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.

PARMESAN BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Place the broccoli and cauliflower in a large bowl.
• Toss with the beaten eggs to coat evenly.
• Place the Parmesan & crushed red pepper flakes, in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
• Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet.
• Warm the olive oil over medium-high heat.
• When the oil is hot, carefully add the Parmesan-coated vegetables.
• Do not overcrowd the pan.
• Cook in batches, if necessary.
• Let the vegetables cook until a crust forms, about 3 minutes per side.
• Turn the vegetables only when they easily release from the bottom of the pan.
• Drain on paper towels and season with salt.
• Place the spinach in a large bowl.
• In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper.
• Drizzle the spinach with the vinaigrette and toss to coat.
• Add the Parmesan coated vegetables.
• Toss and serve.

PARMESAN BROCCOLI AND CAULIFLOWER SALAD

Steps:

• Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly.
• Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt.
• Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

SPINACH SALAD WITH PARMESAN BROCCOLI AND CAULIFLOWER

Steps:

• Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

SPINACH AND ROASTED CAULIFLOWER SALAD

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.