Cauliflower and Asparagus Salad with a fresh herb vinaigrette 

I’m in Ottawa with my sister and her husband is a vegetarian o we’ve been experimenting with a lot of new vegetable dishes…I had to take time out to blog this concoction!!! So good!!! You can put as much or as little as you want… But the combo is wicked. 


1/2 head of cauliflower ( break up into bite sized flowerettes and boil in salted hot water until they are soft. Rinse in cold water )

1/2 a bunch of asparagus ( grill them in a frying pan with a log of olive oil till they brown a bit and chop them up into bit sized pieces )

Beet greens ( as much or as little as you want)

3-4 TBSP dried cranberries

3-4 TBSP toasted pine nuts ( just toss them a bit in a frying pan till they get toasty 🙂 )

1 cup of cooked quinoa ( we cooked 1/2 a cup in 1 cup of water and brought it to a boil and covered it to simmer for 12-15 minutes)

Toss it all up in a bowl and then toss it in the dressing 


3-4 TBSP red wine vinegar 

4-5 TBSP olive oil 

A few sprigs of chives

A few sprigs of basil

Chop em up fine and whisk with the oil and vinegar – season with sea salt and fresh pepper.

Then serve with 1/2-1 boiled egg! 


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