Carrot-Cauliflower Salad

Name: Carrot-Cauliflower Salad
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 8
Cuisine: Global
Ingredients: 2 Tbsps apple cider vinegar; 340 grams packages baby rainbow carrots, diagonally sliced; 907 grams carrots, thinly sliced; 454 grams fresh cauliflower, cut into small florets; 79 milliliters chopped dried dates; 57 grams feta cheese, crumbled; 237 milliliters loosely packed fresh flat-leaf parsley leaves; 1 Tbsp kosher salt; 8 servings Orange Vinaigrette; 118 milliliters toasted walnuts, coarsely chopped

Carrot-Cauliflower Salad might be just the side dish you are searching for. Watching your figure? This gluten free, primal, and vegetarian recipe has 205 calories, 6g of protein, and 7g of fat per serving. This recipe serves 8. A mixture of dates, flat-leaf parsley leaves, cauliflower, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 1 hour and 10 minutes.

Instructions

Toss together first 4 ingredients; drain in a colander 30 minutes.

Equipment you will use

Colander

Meanwhile, cook cauliflower in boiling salted water to cover, stirring occasionally, 1 to 2 minutes or until crisp-tender; drain. Rinse under cold running water until cool; drain.

Ingredients you will need

Cauliflower

Water

Rinse carrots under cold running water; drain and pat dry. Toss together carrots, cauliflower, Orange Vinaigrette, and remaining ingredients in a large bowl.

Ingredients you will need

Cauliflower

Vinaigrette