Cauliflower and potatoes combine with a zesty dressing of horseradish and blue cheese for this interesting salad. Serve on salad greens with grilled pork chops or cold meats for the Indian summer days of fall. For maximum flavour delivery, serve at room temperature. Salad dressing may be prepared ahead, allowing red onions to marinate.

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Servings: 8

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Ingredients

  • 1/3 cup (75 mL) vegetable oil
  • 3 tbsp (50 mL) white wine vinegar
  • 1 tbsp (15 mL) horseradish
  • 1 tsp (5 mL) salt
  • 1/4 tsp (1 mL) pepper
  • 1/2 cup (125 mL) coarsely chopped Ontario Red Onion
  • 4 cups (1 L) Ontario Cauliflower Florets
  • 4 medium Ontario Red Potatoes
  • 1/2 cup (125 mL) sliced Ontario Celery
  • 1/2 cup (125 mL) crumbled Ontario Blue Cheese (or 1/4 cup/50 mL grated Parmesan cheese)

Instructions

In medium bowl, whisk together oil, vinegar, horseradish, salt and pepper; stir in onion. Let stand while preparing salad.

Steam or microwave cauliflower 4 minutes or until just tender; cool. Cook potatoes in microwave 10 minutes or steam 20 minutes or until tender; cool slightly and slice thickly.

Stir cauliflower and potatoes into dressing along with celery and Blue cheese, mixing gently. Let stand for up to 2 hours at room temperature before serving. Refrigerate for longer storage.

Note: Microwave recipes tested in a 700-watt microwave oven. Power level terminology in microwave ovens varies; check your owner's manual and use whichever word or number gives you the same percentages as in the recipe (High is always 100%). If your oven differs, cooking times may vary.

Nutritional information

  • Protein: 3.5 grams
  • Fat: 11.0 grams
  • Carbohydrates: 14.0 grams
  • Calories: 169