By now you know my love affair with cauliflower. I love it with a mustardy frosting. I love it diced in a pilaf. Roasted, toasted, smashed or mashed–you’ll find cauliflower on our dinner menu every week in one form or the other.
You also know I’m not one to waste food. I guess I inherited that from my grandmothers, especially my Nonnie. I mean, you could open her refrigerator at any time and their would be a variety of TABLESPOONS of leftovers waiting to be eaten. She never, ever, ever threw away food. It was eaten or repurposed…ALWAYS.
Now, I’m not quite the saver she was, but I do like to make use of leftovers in new ways whenever I can. That’s how this salad came into being.
I had part of a couple of pieces of smoked salmon, part of a head of cauliflower , a few asparagus spears, a mix of grape tomatoes and several ounces of arugula-spinach salad blend. Borrowing the basic recipe from my Smoked Salmon and Orzo Salad made this one a snap.
Hubby declared it a real winner and so did I.
My Nonnie would be so proud, y’all.
Notes
I used leftover smoked salmon Hubby had prepared. You could just as easily use grilled salmon or chicken.
Cauliflower rice is made by pulsing cauliflower florets in a food processor until they resemble rice. I pulse it as needed since is become quite "fragrant" when riced then stored in the refrigerator.
Ingredients
Cauliflower Rice
- 1 1/4 cups coarsely chopped fresh asparagus, blanched
- 1 cup chopped bell pepper
- 1/2 cup chopped white or red onion
- 1 clove garlic, minced
- 2 Tablespoons olive oil
- 3 cups cauliflower rice
- 1 1/2 cups halved or quartered grape or small cherry tomatoes
- 3-4 cups arugula or spring salad blend
- 1 4 ounce piece smoked salmon per person (3-4) (May substitute smoked chicken.)
Lemon-Dill Vinaigrette
- 1 Tablespoon chopped fresh dill
- 3 Tablespoons fresh lemon juice
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon salt (or to taste)
- 1/4 teaspoon freshly ground black pepper
- Freshly cracked black pepper
Instructions
Lemon-Dill Vinaigrette
- Whisk together all ingredients; set aside and whisk again before adding to cauliflower rice mixture.
Cauliflower Rice
- In a large skillet, heat olive oil over medium heat. Add bell pepper and onion. Sauté until vegetables are tender, 5-6 minutes.
- Add minced garlic and cauliflower rice, cooking until cauliflower is tender.
- Remove from heat. Toss with Lemon-Dill Vinaigrette. Stir in tomatoes.
- Chill.
To serve
- Warm salmon, if desired.
- Place arugula on chilled salad plates.
- Top arugula with cauliflower rice salad.Add warmed salmon over salad.
This is a pretty salad and it looks yummy! Your recipes are the best!
Thank so much! That means a lot coming from you:) Would love to see you.
Indeed, she would. It looks delicious!
Awww thanks:)
This is SUPER healthy! Love it! Going to share this on my client’s page! He’s a personal trainer and we love some healthy recipes there!