Cauliflower Salad with Rainbow Chard and Bacon
Cooking Times
Ingredients
- 1 medium head Cal-Organic Cauliflower
- 2 cups Cal-Organic Rainbow Chard
- 1/2 lb. bacon
- 1 cup almonds, lightly roasted
- 1 tbsp. lemon zest
- 1 tbsp. lemon juice
- 2 tbsp. olive oil
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Directions
- Roughly chop rainbow chard.
- Cook and chop bacon. Set aside to cool.
- Chop cauliflower into evenly sized florets. Add ice and water to a bowl. Bring a medium pot of salted water to a boil and blanch cauliflower uncovered for 3 minutes. Strain and immediately transfer to the icy water to cool.
- Combine all ingredients in a large mixing bowl.
- Gently toss until well combined. Serve.
Recipe E-book
Back To Our Roots
12 sweet, savory, and fresh recipes using our favorite Cal-Organic root vegetables.
Download