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Cauliflower Orange Salad

 

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Cauliflower Orange Salad
 

 

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Recipe

Cauliflower Orange Salad

Times

  • Prep Time : 10 min
  • Ready Time : 10 min

Servings

5 - 6 servings s

Ingredients

  • 2 cans (11 oz. each):mandarin oranges, drained
  • 1/2 small:cauliflower, separated into florets
  • 1/2 cup:green pepper, chopped
  • 2 oz.:spinach, torn into bite size pieces
  • 1/4 cup:French dressing
  • chopped:lettuce

Directions

Preparation

  1. In a large bowl mix together the orange segments, cauliflower, green pepper, spinach and French dressing.
  2. erve on chopped lettuce on individual plates or place the chopped lettuce in a large salad bowl, add the salad, toss and serve.
 

comments

 

5 Responses to Cauliflower Orange Salad

  1. I made this salad and found it very tasty and refreshing. It looked great and took so little time to make. I give it 5 stars. I made it with another recipe on this site – the chicken with olives and capers and the two dishes really complemented each other. Decided to cook the cauliflower but not too much, as I don’t like raw cauliflower. This probably took away the crunch aspect of the dish. Used slightly less mandarin segments as the tins in England are slightly different but found this actually worked.

  2. avatar says: Monica

    I have to admit that I was reluctant to try this recipe. I am not a cauliflower fan, but it came in my CSA box. I used real oranges, not canned ones, and the salad was delicious. I didn’t serve it on chopped lettuce, I just added the lettuce right into the bowl, tossed and served. Everyone liked it.

    • I am so glad you tried it and loved it. If you make it again, please send in a picture, would love to add it.

  3. avatar says: esther

    There was no fresh cauliflower so I used frozen and picked out the smallest pieces. Then I put it in the microwave for about 5-6 minutes to defrost them. Since we don’t use green peppers, I substituted a red one instead. And I used 2 small tangerines instead of the mandarin oranges. These were cut up into small pieces so that they would be a complementary size to the cauliflower florets.
    I used a homemade French dressing from olive oil and vinegar with a touch of paprika and about 1-2 teaspoons of honey for sweetness, mixed well and put on the salad. With the spinach , it was a very colorful dish as well as tasty. It could be served without the lettuce as well as with it, depending on your own taste and purpose.

  4. Like Monica, I was reluctant to serve this to my family. No one except for me likes French dressing. But I preserved and made it. I exchanged the green peppers for spring onions. It was a hit… who knew?

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