Carrot-Cauliflower Salad

1. 1

   Toss together first 4 ingredients; drain in a colander 30 minutes.

2. 2

   Meanwhile, cook cauliflower in boiling salted water to cover, stirring occasionally, 1 to 2 minutes or until crisp-tender; drain. Rinse under cold running water until cool; drain.

3. 3

   Rinse carrots under cold running water; drain and pat dry. Toss together carrots, cauliflower, Orange Vinaigrette, and remaining ingredients in a large bowl. Add salt to taste. Serve immediately.

4. 4

   Note: To make ahead, dress carrots and cauliflower with vinaigrette, but toss with parsley, walnuts, dates, and cheese just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.