Cauliflower Salad with Orange Vinaigrette

By Gena Hemshaw
Yield 2 servings

Ingredients:

Salad:

• 2 cups cauliflower, raw (you can steam gently if you like)
• 1 stalk shaved or chopped asparagus
• 2 small carrots, shaved, chopped or julienned
• 2 tablespoons parsley, chopped
• 3 tablespoons golden raisins

Dressing:

• 3 tablespoons fresh squeezed orange juice
• 3 tablespoons extra virgin olive oil
• 1 tablespoon apple cider vinegar
• 1/4 teaspoon sea salt
• pepper, to taste

Method:

1. To make the salad, simply pulse the cauliflower in a food processor until it reaches a chopped, yet well-defined consistency – you can also do this by hand; it’ll just take longer!
2. Toss with the other ingredients and set aside.
3. To make the dressing, simply whisk all ingredients together.
4. Pour about 1/3 cup of dressing over the salad, toss, and enjoy!
5. You can use more or less dressing if you wish, but I always have some leftover for a green salad to go alongside.