Cauliflower salad was the first recipe I posted on my blog back in August of 2008. I was so excited about blogging that I posted some of my favorite recipes right off the bat along with some pretty awful photographs that I took with my old point and shoot. I was so thrilled that I figured out how to assemble a photo and a recipe that it didn’t matter that the only comment I received was from my sweet daughter who was helping me figure out the whole comment thing. When I moved from Blogger to self-hosted WordPress last year my first half dozen posts somehow disappeared so it is a good excuse to remake and rephotograph a few of my old favorites. I love this salad for its flavor and crunch factor and the fresh peas and scallions of early spring make it oh so good.
- 1 head cauliflower, cut into flowerettes
- 2 stalks celery, chopped
- 2 spring scallions, thinly sliced
- 1 can water chestnuts, chopped
- ½ cup cashews, slightly chopped
- 1 cup fresh or frozen peas
- 6 pieces crisp bacon, crumbled
- 1 cup mayonnaise
- 4 tablespoons parmesan cheese, finely grated
- 3 tablespoons sugar
- 1 teaspoon vinegar
- salt and pepper to taste
- Combine dressing ingredients and mix well.
- Combine salad ingredients. Mix in salad dressing. Chill at least 2 hours.
I’m taking a short break for my annual trip to Central Oregon and am leaving you with a few of my favorite Springtime recipes. The farmers’ market opens Mother’s Day weekend and many of the ingredients will be available fresh from the farm. I miss my many vendor friends and customers and it will be wonderful to see them all again. This season is the 25th Anniversary of the Beaverton Farmer’s Market. If you live close by or are planning a visit to Portland this summer you can find a list of vendors and schedule of events here. If you do come to the market but sure to stop by The Bavarian Nut Company’s booth and say hello.