Mixed Greens with Curried Cauliflower, Chives & Georgia Pecans

  • Serves 4
  • Georgia Pecan Commission

The curry seasoning here is quite mild. If you prefer a bolder taste, add an extra 1/2 teaspoon of the curry powder.

  • 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.

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