Total Time
20mins
Prep 20 mins
Cook 0 mins

A delightful salad from The Inn at Trail's End & Spa at Wilmington, Vermont

Ingredients Nutrition

Directions

  1. Combine mayonnaise, Parmesan cheese, lemon juice, garlic powder, salt, pepper and Accent seasoning to make the dressing.
  2. Chill in the refrigerator 2 hours or more so flavors will develop.
  3. Toss greens with dressing and half of the grated cauliflower.
  4. Top each serving with remaining cauliflower and the toasted bread crumbs.Enjoy!
Most Helpful

4 5

A good way to use up the cauliflower in the fridge. I only used about 1/2 of the dressing (and even thinned it out a bit with water). I used light mayo which was totally fine in this recipe. I also added a clove of fresh minced garlic to the dressing - glad I did. I subbed lemon pepper for the pepper to keep in the theme of the lemon juice in the dressing. And I added some raisins as well as red cabbage - both great additions. Thanks for sharing!

5 5

This is AMAZING!!! I LOVE this salad!!! I had some leftover romaine salad from the night before that had some cuke, green onion and slivered red peppers. I added the iceberg to it and it was wonderful. For the bread crumbs I just crushed croutons. I ate over half the salad myself I think. The dressing is amazing on it's own....this is a winner anyway you look at it!

5 5

I didn't use Accent, as I am allergic to MSG. I grated half cauliflower and half broccoli to make it with wonderful results! Also I used toasted whole wheat bread to make the bread crumbs, to make it healthier with the good carbs! This is a 'Do Again' salad for me, I liked it so much! Made for Newest Zaar Stars 3/09 Linda