Crunchy Vegetable-Ranch Salad

1. 1

   Place cauliflower in colander; set in sink.

2. 2

   Pour boiling water over cauliflower; drain well.

3. 3

   Transfer to bowl; cool.

4. 4

   Meanwhile, repeat with edamame, celery and onions.

5. 5

   Refrigerate until ready to use.

6. 6

   For each serving: Place 1 cup (250 mL) salad greens on plate.

7. 7

   Combine 1 cup (250 mL) cauliflower, 1/2 cup (125 mL) edamame, 1/3 cup (75 mL) celery, 3 Tbsp.

8. 8

   (45 mL) onions and 2 Tbsp.

9. 9

   (30 mL) dressing.

10. 10

    Spoon over greens.

11. 11

    Top with 1 Tbsp.

12. 12

    (15 mL) each nuts and cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.