Cauliflower Crunch Salad
One of the things I like about recipes from the ’30s is that they are from-scratch, not including loads of processed-foods in the ingredient list. This salad marinated in Tomato French salad dressing, adapted from a 1939 Mazola Salad Bowl booklet, is surprisingly contemporary.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegan
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 tsp salt
- 1 clove garlic
- 1/2 tsp salt
- 1/2 tsp dry mustard
- 1/4 cup green pepper finely chopped
- 1/2 cup celery finely chopped
- 1/3 cup vinegar
- 1 cup tomato juice
- 1 small head cauliflower uncooked
- 1/2 cup red sweet pepper finely chopped
- 1/8 cup vidalia onion very finely minced
- 1 cup tomato french dressing
- crisp lettuce leaves
- tomato french dressing ingredients
- 1 tbsp confectioners’ sugar
- dash tabasco sauce
- 1/3 cup mazola corn oil
- Carbohydrate 10.6553687553146 g
- Cholesterol 0 mg
- Fat 12.772128204978 g
- Fiber 2.80632503563632 g
- Protein 2.30497375004507 g
- Saturated Fat 1.03804502862609 g
- Serving Size 1 1 Serving (224g)
- Sodium 134.397083335454 mg
- Sugar 7.8490437196783 g
- Trans Fat 0.627472819901432 g
- Calories 160 calories
Make Salad: Remove leaves and core from cauliflower. Separate head into large florets, then, break off into tiny florets. Chop some of the white stem into tiny pieces, too. Use, in all, about 2 to 3 cups of cauliflower. Make Dressing: Rub bowl with cut garlic clove. Discard clove. Combine rest of dressing ingredients in bowl. Toss cauliflower with red pepper, celery, onion, salt and dressing Marinate in fridge for several hours or overnight. Drain, reserving dressing to add at table, as needed. To serve, fill small romaine leaf “boats†with the marinated salad
