Apricot Grape Cauliflower Salad
with honey mustard yogurt dressing
A delightful little salad with a pleasant mixture of flavors and such vibrant colors. The first time I tasted this salad, I was surprised. Many months ago, one of my friends brought a marvelous cauliflower grape salad to a potluck and I was shocked at how good it tasted. I never, ever thought to pair cauliflower and grapes together in a salad. But they totally work!
I have been getting into eating more cauliflower lately and I remembered my friend’s yummy salad, so I asked her for the recipe. She was glad to share it. I am a little ashamed to say I was already revising it in my mind as she spoke … not that there was anything wrong with her recipe, but I am on a serious health kick lately (having decided after a small win over the holidays that maybe I can actually lose some of this baby fat), so I had to “healthify” it. I used plain nonfat yogurt in place of (most of) the mayo and then I didn’t use all the dressing on the salad.
I had some grapes in my fridge, but I didn’t feel like there were enough and there were dried apricots on the counter … they were dying to be included. I feel like some toasted walnuts on top at the end would be the nice crunch to finish it off … and maybe a little freshly ground ginger in the dressing? … but I didn’t think of this until AFTER I’d finished the salad and photos.
Well, maybe next time I’ll add those little extras. Would you like to know how it turns out?
- 1/2 cup plain nonfat yogurt
- 1/4 cup light mayonnaise
- 1 1/2 Tablespoons honey
- 1 Tablespoon mustard
- 1 cup grapes, halved
- 1/4 cup chopped dried apricots
- 1 small head cauliflower (about 1 lb.), separated into florets
- Snipped green onions or chives and coarsely chopped walnuts (optional), for garnish
- In a small bowl, whisk together the dressing ingredients until smooth. Set aside.
- In a larger bowl, toss together the grapes, apricots, and cauliflower florets, then drizzle some of the dressing on top and toss gently to mix. (I used about 1/2 cup of the dressing and saved the rest for other salads.) Put in a covered container and refrigerate until serving time.
- At serving time, pour the salad into a serving bowl and sprinkle some snipped green onion or chives and walnuts (if desired) on top before serving.
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
© Copyright 2016, Sumptuous Spoonfuls. All images & content are copyright protected. I love it when you share, but please do not use my images on your own site/page without prior permission. If you want to publish any of my images, please ask first. Sharing, pinning, and tweeting is always appreciated as long as the shares and pins link back to here for the recipe. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.
This recipe was shared at Foodie FriDIY.