Spinach Cauliflower Shrimp Salad


Ingredients:

1 head of cauliflower
1 bunch of fresh spinach chopped
3 ripe tomatoes sliced
1/2 small red onion sliced very thin
2 garlic cloves pressed
sherry vinegar (9 tbsp)- you can use any vinegar that you prefer as well :)
olive oil (6 tbsp)
1 tsp sugar
handful fresh parsley chopped
black pepper to taste
frozen cooked shrimp thawed (as much as you like)

Directions:

First rinse spinach with cold water, cut off the ends, and let dry (this can be done well in advance because it takes time for the spinach to dry).  Steam the cauliflower until tender. Chop the spinach and put in a large bowl. Place the hot cauliflower over the spinach and let sit for a few minutes. Add the onion, garlic, parsley, sugar, olive oil and vinegar. Use tongs to gently mix the ingredients. The cauliflower will break apart and the spinach will slightly cook from the heat of the cauliflower. Add the tomatoes and the shrimp. Toss the salad again using tongs. Enjoy!

*The sugar is used to take the bite out of the spinach and the vinegar. I use organic sugar in the raw.
**The dressing will sink to the bottom of the bowl. You can add fresh lettuce the following day to soak up some of the extra dressing, and get more mileage out of this tasty salad.

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