Italian Warm Cauliflower Salad with Roasted Red Bell Pepper and Oregano Dressing

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Italian Warm Cauliflower Salad with Roasted Red Bell Pepper & Oregano Dressing

By Michele the Trainer

Please read through before starting!

Sometimes a salad can seem cold, but salads don’t have to be cold.  Here’s one way to warm them up a bit.

(Oh and don’t paint your kitchen with the bell pepper dressing!)

Dressing:

Into the Vitamix (or other high speed blender):

12 oz Roasted Bell Peppers, drained and rinsed

1 cup Organic Red Wine Vinegar

2 tbsp Celtic Sea Salt (more or less to taste)

Handful of fresh Organic Oregano Sprigs and I removed the leaves

1 Tbsp Organic Green Olive Tapenade

 

Blanched (boil salted water then add veggies until they are al dente, then remove and drain):

1 large Organic Cauliflower, cut into large florets

Note to self–Next time I should also blanch a bunch of organic carrots, cut into large chunks!

 

In Giant Stainless Bowl:

1 can rinsed Organic Garbanzo Beans

¼ Organic Purple Onion cut small

 

Separately:

Cut a bag of Organic Mixed Greens and set aside

 

Directions:

Spin the dressing (make sure lid is on– I painted the wall!)

Added dressing to stainless bowl of garbanzos, mixed

Drained blanched cauliflower, then add to stainless bowl and combine well with garbanzos and dressing

Add mixed greens into large serving bowls (I cut up the greens first with kitchen shears)

Spoon the cauliflower, beans and dressing over the bed of greens

Bon Appetit!

Options:

Avocado* Green Olives* Bread Bowl*Pasta Side* serve on smashed Baked Potato*

For more amazing salad recipes, order Michele’s books here:

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