Best Cauliflower Spinach Salad Recipes

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CAULIFLOWER SPINACH SALAD



Cauliflower Spinach Salad image

To switch things up, when I have fresh lettuce from the garden, I'll use that in place of spinach...and occasionally, I toss in broccoli instead of cauliflower.-Sherry Horton, Sioux Falls, South Dakota

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 6-8 servings.

Number Of Ingredients 9

1 cup Miracle Whip
1/4 cup grated Parmesan cheese
2 tablespoons sugar
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 small head cauliflower, broken into florets
1 package (10 ounces) fresh spinach, torn
1 cup sliced fresh mushrooms
1/2 to 3/4 pound bacon, cooked and crumbled

Steps:

  • In a small bowl, combine the first five ingredients. In a large salad bowl, combine cauliflower, spinach, mushrooms and bacon. Add dressing and toss to coat; serve immediately.

Nutrition Facts :

SPINACH AND ROASTED CAULIFLOWER SALAD



Spinach and Roasted Cauliflower Salad image

Make and share this Spinach and Roasted Cauliflower Salad recipe from Food.com.

Provided by little_wing

Categories     Cauliflower

Time 1h

Yield 6 serving(s)

Number Of Ingredients 9

1 head cauliflower
4 1/2 tablespoons olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon black pepper
1 tablespoon champagne vinegar or 1 tablespoon white wine vinegar
1/2 tablespoon Dijon mustard
5 ounces fresh Baby Spinach
1 small red onion, sliced thin
2 ounces shaved parmesan cheese

Steps:

  • Preheat oven to 425 degrees.
  • Combine cauliflower, 11/2 tbs. olive oil 1/4 tsp salt and pepperin a shallow roasting pan, tossing to coat well.
  • Roast uncovered 30-35 minutes, stirring twice.
  • Remove and allow to cool.
  • Meanwhile combine vinegar, mustard, and remaining 1/4 tsp salt in a small bowl.
  • Whisk in remaining 3 tbs of olive oil until well combined.
  • In a large bowl, combine cauliflower, onion and spinach.
  • Add vinegar mixture and toss gently.
  • Top with parmesan.

Nutrition Facts : Calories 165.5, Fat 13.1, SaturatedFat 3.1, Cholesterol 8.3, Sodium 400.3, Carbohydrate 7.6, Fiber 3.1, Sugar 3, Protein 6.4

SPINACH SALAD WITH PARMESAN BROCCOLI AND CAULIFLOWER



SPINACH SALAD WITH PARMESAN BROCCOLI AND CAULIFLOWER image

Categories     Salad     Vegetable     Sauté     Low Carb

Yield 4 Servings

Number Of Ingredients 11

2 1/2 cups bite-sized broccoli florets
2 1/2 cups bite-sized cauliflower florets
2 eggs, lightly beaten
1 cup grated Parmesan
1/2 to 1 cup olive oil
1/2 teaspoon kosher salt
4 cups lightly packed fresh spinach leaves
1/2 lemon, zested
1 lemon, juiced
1/4 cup extra-virgin olive oil
1/2 teaspoon freshly ground black pepper

Steps:

  • Place the broccoli and cauliflower in a large bowl. Toss with the beaten eggs to coat evenly. Place the Parmesan in a large tray or baking dish and dredge the vegetables in the cheese, pressing to coat evenly. Pour olive oil in a large heavy skillet until the olive oil is 1/4-inch deep, about 1/2 cup depending on the size of your skillet. Warm the olive oil over medium-high heat. When the oil is hot, carefully add the Parmesan-coated vegetables. Do not overcrowd the pan. Cook in batches, if necessary. Let the vegetables cook until a crust forms, about 3 minutes per side. Turn the vegetables only when they easily release from the bottom of the pan. Drain on paper towels and season with salt. Place the spinach in a large bowl. In a small bowl, whisk together the lemon zest, lemon juice, extra-virgin olive oil, salt, and pepper. Drizzle the spinach with the vinaigrette and toss to coat. Add the Parmesan coated vegetables. Toss and serve.

CAULIFLOWER AND SPINACH SALAD



Cauliflower and Spinach Salad image

like to switch up the nuts. Sometimes I use peanuts, pecans, or walnuts. We also add sunflower kernels and croutons as the mood strikes.

Provided by Kathy Pearson

Categories     Other Salads

Time 20m

Number Of Ingredients 10

3 c cauliflowerets
1/2 lb spinach leaves
6 Tbsp canola oil
3 Tbsp vinegar
1 garlic clove, crushed
1/2 tsp salt
1/2 tsp dry mustard
1/2 tsp basil leaves, dried
1/4 tsp pepper
1/2 c almonds, slivered

Steps:

  • 1. Rinse and drain cauliflower and cut into small flowerets.
  • 2. Wash and trim spinach.
  • 3. Stack leaves and slice crosswise into 1/4-inch strips.
  • 4. Place in a salad bowl along with cauliflower.
  • 5. Cover and refrigerate until serving time.
  • 6. In a jar, combine oil, vinegar, garlic, salt, mustard, basil and pepper. Shake to blend well.
  • 7. Shake to blend well.
  • 8. Just before serving, pour dressing over vegetables; add almonds and mix gently but thoroughly. Makes 6 servings.

SPINACH CAULIFLOWER SALAD



Spinach Cauliflower Salad image

Cauliflower, mandarin oranges, green pepper and radishes flavorfully dress up plain fresh spinach in this quick-and-easy salad.-Marjorie Carey, Alamosa, Colorado

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8-10 servings.

Number Of Ingredients 7

2 cups cauliflowerets
1 can (11 ounces) mandarin oranges, well drained
1/4 cup chopped green pepper
2 large radishes, sliced
4 cups torn fresh spinach
1 can (5 ounces) evaporated milk
1/3 cup thawed orange juice concentrate

Steps:

  • In a large bowl, combine the first five ingredients. Pour milk in a small bowl; gradually whisk in orange juice concentrate. Drizzle over salad and toss to coat. Refrigerate leftovers.

Nutrition Facts : Calories 63 calories, Fat 1g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 33mg sodium, Carbohydrate 12g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

CAULIFLOWER SPINACH SALAD



Cauliflower Spinach Salad image

Make and share this Cauliflower Spinach Salad recipe from Food.com.

Provided by Graybert

Categories     Cauliflower

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 9

1 cup light mayonnaise
1/4 cup grated parmesan cheese
2 tablespoons sugar
1 tablespoon finely chopped onion
1 tablespoon minced fresh parsley
1 head cauliflower, broken into florets
1 (10 ounce) package fresh spinach, torn
1 cup sliced fresh mushrooms
1/2 lb bacon, cooked and crumbled

Steps:

  • In a small bowl, combine the first five ingredients.
  • In a large salad bowl, combine the cauliflower, spinach, mushrooms and bacon.
  • Add dressing and toss to coat; serve immediately.

Nutrition Facts : Calories 380.5, Fat 31.7, SaturatedFat 8.5, Cholesterol 43.4, Sodium 768.5, Carbohydrate 15.6, Fiber 3.7, Sugar 8.7, Protein 10

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