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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.

smoked salmon over cauliflower rice salad diningwithdebbie.net

 
 
smoked salmon with cauliflower rice salad feature 750 diningwithdebbie.net