Preparation time
15 minutes
Ready in
30 minutes
Cooking Time:
Makes
8 servings
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 grams
- Carbohydrate: 14 grams
- Calories: 169