- 1 large head cauliflower, broken into florets (about 6 cups)
- 1 cup halved green grapes
- 1 cup coarsely chopped walnuts
- 1 cup mayonnaise
- 1/3 cup honey
- 1 tablespoon prepared mustard
- In a large bowl, combine cauliflower, grapes and walnuts. In a large bowl,combine the mayonnaise, honey and mustard. Pour over cauliflower mixture; toss to coat. Serve immediately. Yield: 10 servings.
Originally published as Tangy Cauliflower Salad in Quick Cooking March/April 2002, p11
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Reviewed Jun. 3, 2013
"This was so easy to make. My daughters really liked it. They both don't eat Cauliflower."