Here is the salad recipe that was a great success at the workshop. I promised I would give it to you as soon as possible. I brought it more for the tasting, as a bonus. It was the surprise of the day considering how much appreciation it received. It's a salad with cauliflower, apples and walnuts. It can be more hearty, if you make it with sour cream / mayonnaise or lighter, if you use creamier yogurt for the sauce. The source recipe was with raw broccoli, but that was rather hard to chew. My husband suggested that I replace it with cauliflower, which is more tender. It was a super good idea, so I used cauliflower as the basic ingredient and only about two broccoli florets for the color.
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Cut the raw cauliflower into small florets, but don't make them too small.
Grate the carrots on the medium holes.
Cut the onions (white or red) into small cubes.
Cut the apples as well, into small cubes.
Optionally, toast the walnuts a bit in the pan (without oil!) Then cut into small pieces with a knife, don't use the blender.
And don't forget the candied cranberries. They can be replaced with raisins.
Place all these ingredients in a large and spacious bowl.
Mix sour cream / yogurt with mustard, lemon juice and salt. Be careful with the lemon. If the yogurt is more sour, add the lemon juice gradually. The same with the salt.
You can also add some mayonnaise, if you like.
Pour this sauce over the salad.
Then transfer to a more beautiful plate or salad bowl.
It's very good when it's fresh, but it also kept well in the fridge for 3 days.
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