Creamy Chopped Cauliflower Salad

From EatingWell:  January/February 2008

Caraway and cauliflower are a match that brings to mind wursts, kraut and foamy, cold mugs of beer. Alas, not everyone loves that caraway flavor so leave out the caraway seeds if you prefer—the salad’s wonderful either way.

6 servings, about 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes


  • 5 tablespoons reduced-fat mayonnaise
  • 2 tablespoons cider vinegar
  • 1 small shallot, finely chopped
  • 1/2 teaspoon caraway seeds, (optional)
  • 1/4 teaspoon freshly ground pepper
  • 3 cups chopped cauliflower florets, (about 1/2 large head), blanched for about 3 minutes
  • 2 cups chopped heart of romaine
  • 1 tart-sweet red apple, chopped


  1. Whisk mayonnaise, vinegar, shallot, caraway seeds (if using) and pepper in a large bowl until smooth. Add cauliflower, romaine and apple; toss to coat.


Per serving : 54 Calories; 2 g Fat; 0 g Sat; 0 g Mono; 0 mg Cholesterol; 9 g Carbohydrates; 2 g Protein; 2 g Fiber; 128 mg Sodium; 257 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 1/2 fat

Published in: on August 31, 2010 at 5:32 pm  Leave a Comment  

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