Cauliflower Salad
Servings: 5 servings
Calories: 210cal
Equipment
Ingredients
- 1 medium head of cauliflower
- 2 teaspoons garlic salt
- 1 teaspoon lemon pepper
- 2 Tablespoons olive oil
- ¼ cup mayonnaise
- 2 Tablespoons sour cream
- 1 Tablespoon lemon juice
- 1 small dill pickle
- 2 Tablespoons chopped red onion
- 5 slices cooked bacon chopped
- 5 ounces spring mix
Instructions
- Preheat oven to 425 F.
- Cut cauliflower into bite sized pieces. Set aside.
- In a small bowl, mix together garlic salt, lemon pepper, and olive oil.
- Toss the oil mixture and the cauliflower together in a large bowl until evenly coated.
- Spread seasoned cauliflower onto a baking sheet and place in preheated oven. Roast for 15 minutes.
- To make the dressing combine mayonnaise, sour cream, lemon juice, and pickle in a small bowl.
- In a large mixing bowl, gently toss together roasted cauliflower, onion, and dressing.
- Gently stir in the spring mix and top with bacon pieces.
Notes
- Cauliflower breaks down quickly, so while you want bite sized pieces, be careful not to cut them too small.
- The type of lettuce you use is ultimately up to you. We prefer a fresh spring mix for variety.
- For a lighter alternative to mayo, try Greek yogurt or low-fat mayonnaise. You can swap the sour cream with the low-fat variety if needed. Not a fan of pickles? Feel free to omit them. Fresh lemon juice is always best.
Nutrition
Serving: 1serving (1 cup) | Calories: 210cal | Carbohydrates: 8g | Protein: 6g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 15mg | Sodium: 1239mg | Potassium: 464mg | Fiber: 3g | Sugar: 3g | Vitamin A: 378IU | Vitamin C: 64mg | Calcium: 43mg | Iron: 1mg
