Ingredients:
2 cups fresh baby spinach, trimmed
1 cup cherry tomatoes, halved
2 cups cauliflower florets, blanched
2 tbsp capers
1 tbsp fresh dill
1 tbsp French grain mustard
1 tbsp apple cider vinegar
1 tbsp extra virgin olive oil
Sea salt and fresh ground pepper, to taste
Instructions:
ONE: Place spinach leaves and tomatoes in a large bowl.
TWO: Spray a nonstick pan and place over medium-high heat. Char cauliflower in small batches. Place charred cauliflower over spinach/tomatoes while still hot.
THREE: Place remaining ingredients in a food processor and blend thoroughly to make dressing.
FOUR: Pour dressing over salad and toss to mix together. Serve.
Nutrients per serving:
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