The flavors and textures of cauliflower and apples blend to produce a crunchy, delicious salad from My Great Recipes 1981. For best results, the apples should be sliced very thinly.
Good served with roast pork or spareribs, turkey or ham; or with baked beans and dark bread.
Use any extra dressing on wedges of iceberg lettuce or on citrus salads.
Makes 4 servings.
Salads and Their Dressings, Section 2, Card 46
Apple Cauliflower Salad Salad
Ingredients
Salad
- 2 large Delicious apples
- 1 cup cauliflower sliced
Poppy Seed Dressing
- 1 egg
- 1/2 to 3/4 cup sugar
- 1 teaspoon dijon-style mustard
- 1 teaspoon salt
- 1/3 cup cider vinegar
- 1 tablespoon onion minced
- 1 cup salad oil
- 1 teaspoon poppy seeds
- 1 teaspoon sesame seeds
Instructions
Poppy Seed Dressing
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Put egg, sugar, mustard, salt, cider vinegar, and onion into blender container or food processor fitted with steel blade. Turn motor on.
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Very slowly add the oil to make a thick, mayonnaise-like mixture.
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Fold in the poppy and sesame seeds. If you do not use blender or food processor, put all ingredients except oil, into bowl. Use whisk or electric mixer. Add oil very slowly to make a thick dressing. Makes 1 1/2 cups dressing.
Salad
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Core and quarter the apples. Slice crosswise into very thin slices.
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Mix apples with cauliflower and enough poppy seed dressing to coat each piece.
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Taste and add salt, pepper, lemon juice as desired. Serve in lettuce-lined bowl or individual lettuce cups.
Recipe Notes
Dressing Put egg, sugar, mustard, salt, cider vinegar, and onion into blender container or food processor fitted with steel blade. Turn motor on. Very slowly add the oil to make a thick, mayonnaise-like mixture. Fold in the poppy and sesame seeds. If you do not use blender or food processor, put all ingredients except oil, into bowl. Use whisk or electric mixer. Add oil very slowly to make a thick dressing. Makes 1 1/2 cups dressing. Salad Core and quarter the apples. Slice crosswise into very thin slices. Mix apples with cauliflower and enough poppy seed dressing to coat each piece. Taste and add salt, pepper, lemon juice as desired. Serve in lettuce-lined bowl or individual lettuce cups.
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