Meal-size ham salad
Prep Time
Cooking Mode
60 mL (¼ cup) cup finely chopped parsley
45 mL (3 tbsp.) tbsp. finely chopped fresh basil
5 mL (1 tsp.) tsp Dijon mustard
5 mL (1 tsp.) tsp honey
15 mL (1 tbsp.) tbsp red wine vinegar
125 mL (½ cup) cup olive oil
To taste freshly ground pepper
1 L (4 cups) cup cauliflower florets
½ red onion, cut in thin wedges
30 mL (2 tbsp.) tbsp olive oil
15 mL (1 tbsp.) tbsp your choice of finely chopped fresh herbs (rosemary or thyme)
7 mL (1 ½ tsp.) tsp crushed fennel or coriander seeds
To taste salt and freshly ground pepper
8 cherry tomatoes, halved
1 L (4 cups) cup leafy vegetables (spinach, arugula, baby kale, etc.)
175 mL (¾ cup) cup mini bocconcini
100 g (3 oz.) oz ham, cut into 1/2 cm strips
250 mL (1 cup) cup store-bought or homemade croutons
60 mL (¼ cup) cup finely chopped parsley
45 mL (3 tbsp.) tbsp. finely chopped fresh basil
5 mL (1 tsp.) tsp Dijon mustard
5 mL (1 tsp.) tsp honey
15 mL (1 tbsp.) tbsp red wine vinegar
125 mL (½ cup) cup olive oil
To taste freshly ground pepper
1 L (4 cups) cup cauliflower florets
½ red onion, cut in thin wedges
30 mL (2 tbsp.) tbsp olive oil
15 mL (1 tbsp.) tbsp your choice of finely chopped fresh herbs (rosemary or thyme)
7 mL (1 ½ tsp.) tsp crushed fennel or coriander seeds
To taste salt and freshly ground pepper
8 cherry tomatoes, halved
1 L (4 cups) cup leafy vegetables (spinach, arugula, baby kale, etc.)
175 mL (¾ cup) cup mini bocconcini
100 g (3 oz.) oz ham, cut into 1/2 cm strips
250 mL (1 cup) cup store-bought or homemade croutons
Directions
1Combine all ingredients in food processor or with immersion blender.
2Taste and adjust seasoning as needed. Set aside.
3Preheat oven to 200°C (400°F).
4Line baking sheet with parchment paper.
5Toss cauliflower and onions in a bowl.
6Add olive oil, herbs or spices, and season with salt and pepper.
7Bake for 20 minutes. Let cool .
8Place cauliflower and onion in two 1-L (4 cups) containers.
9Layer tomatoes, one-third of leafy vegetables, cheese, another third of leafy vegetables, ham, and the remaining third of leafy vegetables, and top with croutons.
10Add desired quantity of dressing and toss well.
11This meal-size salad can be prepared 24 hours in advance, without croutons and dressing.
12Vary veggies, deli meat, and cheese to taste.
13Dressing keeps three days in fridge.
14Leave at room temperature at least 30 minutes before serving.
Disclaimer
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Personal Note
Personal Note