Garden Greens with Curried Cauliflower and Pecans
Recipe courtesy of Georgia Pecan Commission.
3 cups water
1 1/2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon ground turmeric
3 cups cauliflowerets
6 cups mixed salad greens
3/4 cup Georgia pecans, toasted (toasting is optional)
1 plum tomato, seeded and finely diced
1/4 cup chopped chives or green onion
1/3 cup plus 2 tablespoons prepared vinaigrette
- Combine water, curry powder, salt, and turmeric; heat to boiling. Add cauliflowerets, reduce heat and simmer 5 minutes Remove from heat and let stand 5 minutes. Drain and cool to room temperature.
- In large mixing bowl, combine salad greens, pecans, tomato, and chives. Toss with 1/3 cup vinaigrette.
- Divide salad mixture among serving plates. Toss cauliflower with remaining 2 tablespoons vinaigrette, and arrange on top of each salad. Serve.
Makes 4 servings.
Recipe and photograph courtesy of Georgia Pecan Commission.