Cauliflower Salad

1 medium cauliflower (about 2 lbs.), cut in 1-inch florets
2 Gala or Fuji apples, peeled, cored and cut in 3/4-inch pieces
1/2 cup finely-chopped scallions, green and white parts
1/4 cup finely-chopped red onion
4 tsp. Dijon-style mustard
1 Tbsp. lemon juice
1/2 tsp. salt
1 Tbsp. extra virgin olive oil
Freshly ground black pepper
1/3 cup chopped fresh dill

Cook the cauliflower in a large pot of boiling water until tender-crisp, about 5 minutes. Meanwhile, set a bowl of ice water in the sink. 

Drain the cauliflower in a colander, then immediately plunge it into the ice water. Chill it completely, drain well, then blot with paper towels to remove excess water. There will be about 6 cups cooked cauliflower.

Place the florets in a large bowl. Add the apple, scallions and onion. In a small bowl, whisk together the mustard, lemon juice and salt. Whisk in the oil.

Pour the dressing over the cauliflower and toss well to evenly distribute it. Season to taste with pepper. Mix in the dill.

Cover and refrigerate the salad 1 to 2 hours before serving. This salad keeps well in the refrigerator up to 2 days. Check and adjust the seasoning before serving.

Makes 10 servings.

Nutritional information:
Per serving: calories, 55; total fat, 1 g; saturated fat, 0 g; carbohydrates, 10 g; protein, 2 g; dietary fiber, 3 g; sodium, 172 mg.

Editor's Note: This article was written by Dana Jacobi, author of 12 Best Foods Cookbook. She also contributes to the American Institute on Cancer Research's New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life.

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