Name: Warm Grilled Cauliflower and Spinach Salad
Ingredients: 1 head cauliflower, large, cut into florets; 2 zucchini squashes, trimmed and sliced lengthwise about ¼” thick; 3 teaspoons olive oil for grilling; 3 cups packed spinach leaves, washed and dried; ¼ cup kalamata olives, pitted; 1 tablespoon fresh chives, chopped; 2 tablespoons pine nuts, lightly toasted; 3 tablespoons olive oil; 2 tablespoons white balsamic vinegar; 2 cloves garlic, minced; 1 tablespoon Dijon mustard

AuthorJeanne Petrucci

Yields1 Serving

Salad:

1 head cauliflower, large, cut into florets

2 zucchini squashes, trimmed and sliced lengthwise about ¼” thick

3 teaspoons olive oil for grilling

3 cups packed spinach leaves, washed and dried

¼ cup kalamata olives, pitted

1 tablespoon fresh chives, chopped

2 tablespoons pine nuts, lightly toasted

Dressing

3 tablespoons olive oil

2 tablespoons white balsamic vinegar

2 cloves garlic, minced

1 tablespoon Dijon mustard

Remove florets from head of cauliflower. Slice them in half and steam or blanch until just tender. Set aside to dry.

Preheat grill rack or grill pan to medium-high. Brush squash with 1 teaspoon of olive oil and grill until grill marks appear, about 2 minutes per side. Line plates with squash.

Toss cauliflower with 2 teaspoons of olive oil and grill just until grill marks appear. A grilling baskets is great here. Place in a large bowl and toss with spinach, olives, chives, and pine nuts.

Whisk together dressing ingredients.

Toss vegetables in bowl with dressing then mound on top of squash.

Serve immediately.

Ingredients