Photo: Iain Bagwell; Styling: Buffy Hargett Miller
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Total: 1 Hour, 10 Minutes
- 2 pounds carrots, thinly sliced
- 2 (6-oz.) packages baby rainbow carrots, diagonally sliced
- 1 tablespoon kosher salt
- 2 tablespoons apple cider vinegar
- 1 pound fresh cauliflower, cut into small florets
- Orange Vinaigrette
- 1 cup loosely packed fresh flat-leaf parsley leaves
- 1/2 cup toasted walnuts, coarsely chopped
- 1/3 cup chopped dried dates
- 2 ounces feta cheese, crumbled
- 1. Toss together first 4 ingredients; drain in a colander 30 minutes.
- 2. Meanwhile, cook cauliflower in boiling salted water to cover, stirring occasionally, 1 to 2 minutes or until crisp-tender; drain. Rinse under cold running water until cool; drain.
- 3. Rinse carrots under cold running water; drain and pat dry. Toss together carrots, cauliflower, Orange Vinaigrette, and remaining ingredients in a large bowl. Add salt to taste. Serve immediately.
- Note: To make ahead, dress carrots and cauliflower with vinaigrette, but toss with parsley, walnuts, dates, and cheese just before serving.
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