Spinach-Cauliflower Salad with Lemon-Peppercorn Dressing

Spinach-Cauliflower Salad with Lemon-Peppercorn Dressing
Photo by Howard L. Puckett

Ingredients

  • 1 cup cauliflower florets
  • ¼ teaspoon cracked pepper
  • 2 cups torn spinach
  • 1 ½ teaspoons olive oil
  • 1 ½ teaspoons olive oil
  • 1 ½ teaspoons sugar
  • 2 tablespoons lemon juice
  • + 37 more ingredients
    • 2 tablespoons lemon juice
    • ½ cup (2-inch) julienne-cut green bell pepper
    • 2 tablespoons lemon juice
    • 1 cup torn curly leaf lettuce
    • 1 cup sliced mushrooms
    • 1 ½ teaspoons sugar
    • ½ teaspoon dried thyme
    • ¼ cup vertically sliced onion
    • ¼ teaspoon cracked pepper
    • 1 cup cauliflower florets
    • 1 cup sliced mushrooms
    • ¼ cup vertically sliced onion
    • 1 cup cauliflower florets
    • ½ teaspoon dried thyme
    • 1 ½ teaspoons sugar
    • ¼ cup vertically sliced onion
    • ½ teaspoon dried thyme
    • ¼ teaspoon cracked pepper
    • ¼ cup vertically sliced onion
    • 1 ½ teaspoons sugar
    • 2 teaspoons water
    • 2 cups torn spinach
    • 1 cup torn curly leaf lettuce
    • ½ cup (2-inch) julienne-cut green bell pepper
    • 1 ½ teaspoons olive oil
    • 2 teaspoons water
    • 2 teaspoons water
    • 2 teaspoons water
    • 2 tablespoons lemon juice
    • 1 cup sliced mushrooms
    • 1 cup cauliflower florets
    • 1 cup sliced mushrooms
    • ½ cup (2-inch) julienne-cut green bell pepper
    • ½ cup (2-inch) julienne-cut green bell pepper
    • ½ teaspoon dried thyme
    • ¼ teaspoon cracked pepper
    • 1 ½ teaspoons olive oil

Combine the first 6 ingredients in a large bowl. Combine lemon juice and next 5 ingredients (lemon juice through pepper) in a bowl, and stir well. Pour over spinach mixture, and toss gently to coat.

View full recipe at My Recipes

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