SHAVED PURPLE CAULIFLOWER SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 10m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Thinly slice the cauliflower on a mandoline or with a heavy sharp knife. Place in a large bowl and set aside.
- Heat the oil in a small skillet over medium heat. Add the lemon slices, garlic, fennel seeds and coriander seeds and cook, stirring occasionally, until fragrant and the garlic begins to brown, about 4 minutes.
- Remove from the heat and stir in the lemon juice. Pour the dressing over the cauliflower. Season with salt and pepper, sprinkle with parsley and chives and toss.
SHAVED CAULIFLOWER SALAD
Make and share this Shaved Cauliflower Salad recipe from Food.com.
Provided by Sharon123
Categories Salad Dressings
Time 20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Combine mayonnaise, Parmesan cheese, lemon juice, garlic powder, salt, pepper and Accent seasoning to make the dressing.
- Chill in the refrigerator 2 hours or more so flavors will develop.
- Toss greens with dressing and half of the grated cauliflower.
- Top each serving with remaining cauliflower and the toasted bread crumbs.Enjoy!
SHAVED CAULIFLOWER SALAD
Thinly sliced raw cauliflower takes center stage in this salad, tossed in a bright, limey dressing and dusted with nutritional yeast.
Provided by Jeremy Strubel
Categories Bon Appétit Salad Cauliflower Vegetarian Lettuce Parmesan No-Cook Raw Fall Winter Healthy Wheat/Gluten-Free
Yield Serves 4
Number Of Ingredients 11
Steps:
- Whisk lime zest, lime juice, mustard, and honey in a large bowl. Whisking constantly, gradually add oil; whisk until emulsified. Season with salt and pepper.
- Add cauliflower and 1 Tbsp. nutritional yeast to dressing; toss to combine. Add lettuce, frisée, and half of Parmesan and toss again; season with salt and pepper.
- Transfer salad to a platter and top with remaining Parmesan and remaining 1 tsp. nutritional yeast.
THE BEST SHREDDED KALE SALAD WITH PECAN PARMESAN AND CRANBERRIES
A re-creation of the Tuscan Kale Salad from the True Food Kitchen in Pheonix, Arizona. The shredded kale is tossed in a simple lemon garlic dressing with a few handfuls of breadcrumbs and parmesan cheese thrown in. This is a vegan version of this salad. The perfect salad starter for any holiday menu! The key to this salad is finely chopping (or shredding) the kale.
Provided by Sharon123
Categories Greens
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Preheat the oven to 300°F Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
- Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
- Wash the kale and spin dry. Place dried kale into a large bowl.
- For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
- For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it's a coarse crumb. Be sure not to over-process - we still want a nice crunchy texture here, not powder.
- Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight.
- Note:.
- 1) Instead of a mini processor, you can chop/whisk the dressing and pecan "parmesan" by hand.
- 2) For a nut-free version, try using breadcrumbs instead of pecans.
Nutrition Facts : Calories 378.4, Fat 32.6, SaturatedFat 3.6, Sodium 496.7, Carbohydrate 20.4, Fiber 6.4, Sugar 1.4, Protein 8.7
CRANBERRY PECAN SPINACH SALAD
I came across this recipe one year when I was looking for a special salad for the holidays. -Deb Murata, Carmichael, California
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the spinach, cranberries, onion, pecans and blue cheese. In a small bowl, whisk the oil, vinegar, garlic, salt and pepper until blended. Drizzle over salad and toss to coat. Serve immediately.
Nutrition Facts : Calories 155 calories, Fat 13g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 61mg sodium, Carbohydrate 11g carbohydrate (8g sugars, Fiber 2g fiber), Protein 2g protein.
CRANBERRY PECAN SALAD
Raspberry Dijon vinaigrette is savory with cranberries, toasted pecans, red onion, and feta cheese. A real crowd pleaser! Can substitute brie for feta, too.
Provided by STACY38
Categories Salad Green Salad Recipes Mixed Greens Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Spread pecans evenly on a baking sheet. Toast for 8 to 10 minutes, or until lightly browned and fragrant.
- In a small bowl, stir together the vinegar, mustard, sugar, salt, and pepper; mix until sugar and salt dissolve. Whisk in olive oil.
- In a salad bowl, toss together the greens, cranberries, pecans, onions, and cheese. Drizzle with vinaigrette, and toss gently to coat.
Nutrition Facts : Calories 456.1 calories, Carbohydrate 21 g, Cholesterol 44.6 mg, Fat 38.6 g, Fiber 4 g, Protein 10 g, SaturatedFat 10.6 g, Sodium 779.9 mg, Sugar 16.4 g
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