Cauliflower Salad with Orange Vinaigrette

Three more days. Three more days until I move into a new apartment with a real oven and stove. A gas stove. I haven't had one of those in a long time. And then a mere week until I get all my stuff out of storage, meaning the return of all my pots and pans. I can't wait. I've been perusing my cookbooks in anticipation...gingerbread, curry, raspberry rolls, berry slump, cookies...note that most of these happen to be desserts.

In the meantime, here's another cooking-free dish. A raw-food dish, actually. As we were making it for dinner last night, my husband kept saying "Exactly what is this going to be? It's a really weird combination of ingredients!" And honestly, I think he was right--it is a little strange. But it's also good-tasting. And light and fresh, and, of course, packed full of vitamins and fiber. Husband's only complaint was the parsley, which he generally doesn't love, and I think it would be just fine without it. 

Cauliflower Salad with Orange Vinaigrette (serves 2)

Recipe adapted from www.choosingraw.com

Picture by Kelly

Salad:
2 cups cauliflower, roughly chopped, raw or gently steamed

1/2 cup peas

2 small carrots, cut into julienne strips 

3 tbsp golden raisins

2 tbsp flat-leaf parsley, chopped (optional)

Vinaigrette:

3 tablespoons fresh squeezed orange juice

1/2 teaspoon orange peel

3 tbsp extra virgin olive oil

1 tbsp apple cider vinegar

1/4 teaspoon sea salt

Pepper to taste

1. Toss all the salad ingredients together in a medium bowl.
2. Whisk all vinaigrette ingredients together. Pour about 1/3 of a cup of this over the salad, toss, and add more if desired. Toss again and serve.