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?
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Apricot Grape Cauliflower Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 - 6 servings 1x
Ingredients
For the dressing:
- 1/2 cup plain nonfat yogurt
- 1/4 cup light mayonnaise
- 1 1/2 Tablespoons honey
- 1 Tablespoon mustard
For the salad:
- 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
Instructions
- 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.
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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This recipe was shared at Foodie FriDIY.
