Mixed Greens with Curried Cauliflower, Chives, and Georgia
Pecans
 The curry seasoning here is quite mild. If you prefer a bolder
taste, add an extra 1/2 teaspoon of the curry powder.
Serves 4
3 cups water
1 1/2 teaspoons curry powder
1 teaspoon salt
1/2 teaspoon turmeric
3 cups cauliflowerets
6 cups mixed greens
3/4 cup toasted Georgia pecan halves
1 plum tomato, seeded and finely diced
1/4 cup chopped chives or green onion
1/4 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 1/4 cup
vinaigrette. Divide salad mixture among serving plates. Toss
cauliflower with remaining 2 tablespoons vinaigrette, and
arrange on top of each salad. Serve.
Nutrition information
per serving—calories: 299; protein: 5g; carbs: 18g; saturated fat:
2g; monounsaturated fat: 11g; polyunsaturated fat: 9g;
cholesterol: 0; fiber: 6g; sodium: 464mg.
Source: Georgia Pecan Commission
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