Cauliflower Romaine Salad Recipe

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Cauliflower Romaine Salad Recipe

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Eileen Blick browns bread crumbs and grates fresh cauliflower for the top layer of this sensational salad that features a fast-to-fix Parmesan dressing. "I make this unique salad for everything from potlucks to special occasions," says the Andale, Kansas reader.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1 cup dry bread crumbs
  • 3 tablespoons butter or margarine
  • 10 cups torn romaine
  • 1 cup mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-3/4 cups coarsely grated cauliflower

Directions

In a small skillet, brown bread crumbs in butter; set aside. Place the romaine in a large salad bowl. In a small bowl, combine mayonnaise, Parmesan cheese, lemon juice, garlic, salt and pepper. Pour over romaine and toss to coat. Top with cauliflower and reserved crumbs. Serve immediately. Yield: 8-10 servings.
Originally published as Cauliflower Romaine Salad in Quick Cooking September/October 2002, p46

Nutritional Facts

1 each: 250 calories, 22g fat (5g saturated fat), 18mg cholesterol, 335mg sodium, 10g carbohydrate (1g sugars, 2g fiber), 3g protein.

  • 1 cup dry bread crumbs
  • 3 tablespoons butter or margarine
  • 10 cups torn romaine
  • 1 cup mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-3/4 cups coarsely grated cauliflower
  1. In a small skillet, brown bread crumbs in butter; set aside. Place the romaine in a large salad bowl. In a small bowl, combine mayonnaise, Parmesan cheese, lemon juice, garlic, salt and pepper. Pour over romaine and toss to coat. Top with cauliflower and reserved crumbs. Serve immediately. Yield: 8-10 servings.
Originally published as Cauliflower Romaine Salad in Quick Cooking September/October 2002, p46

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