Deliciously Different

Blueberry Cauliflower Spinach Salad

April 18, 2018 Print

Ingredients & Directions

4 ounces fresh baby spinach
½ cup chopped cauliflower
½ ripe avocado
¼ cup blueberries
¼ cup crumbled feta cheese
2-4 tbsps dried cranberries
2-4 tbsps roasted sunflower seeds
black pepper, to taste (optional)

½ cup of plain Greek yogurt or sour cream
¼ cup of buttermilk (extra if desired)
¼ cup good quality mayonnaise
1 clove garlic
½ teaspoon lemon juice or white vinegar
1 teaspoon poppy seeds
½ teaspoon dried parsley
½ teaspoon dried dill
¼ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon garlic powder, to taste
⅛ teaspoon sea salt
⅛ teaspoon black pepper

Start with the dressing. Ranch dressing always tastes it’s best made ahead of time. Whisk and chill for a few hours before serving or make things simple by tossing it together the night before. Peel 1 clove of garlic, then smash and mince it into a paste. Season with salt. Combine salted garlic paste with remaining dressing ingredients and whisk well. Put in the fridge to chill for a few hours for flavors to set. Wash and dry spinach. Combine with cauliflower, blueberries, dried cranberries, avocado, feta cheese, and sunflower seeds. Toss with dressing and serve. Season with black pepper, to taste.

Note: Typical food safety rule of thumb is that homemade dressings will keep in the fridge for 4 days.
Serving: 2 smaller side salads
Recipe by: Peas And Crayons

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