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Cauliflower Pecan Salad

WholeFood.Chef's picture
Ingredients
  Cauliflower flowerets 1 1⁄2 Cup (24 tbs)
  Grated carrots 1 Cup (16 tbs)
  Green pepper 3⁄4 Cup (12 tbs)
  Chopped celery 1 Cup (16 tbs)
  Toasted pecan halves 1 Cup (16 tbs)
  Radish rose 1
  Carrot curls 1 Tablespoon
Directions

Blanch flowerets in hot, salted water for 2 minutes; drain, then chill.
Keep all ingredients separate until time to serve.
Then toss together with horseradish mustard dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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