Mediterranean Cauliflower Salad
By Marta Diaz Megias
This salad is not a specific recipe from Spanish cuisine, but its ingredients are very basic and available everywhere. Its preparation is quick and easy, and once it is prepared it can be kept in the refrigerator without losing any of its quality. It is a great accompaniment to many meals and snacks.
12 oz chopped cauliflower florets
1 chopped red bell pepper (ribs and seeds removed)
1 oz pumpkin seeds
1/3 cup chopped pitted oil-cured black olives
¼ cup sundried tomatoes
4 Tbsp virgin olive oil
2 tsp apple cider vinegar
1 tsp Dijon Mustard
1 tsp salt
½ tsp ground black pepper
1. Place all ingredients for the salad in a bowl, pour dressing and mix it very thoroughly.
2. In a screw-top jar mix all ingredients for the dressing. Then pour over and toss the salad and it’s ready to serve.