This salad is a little time intensive but really good and worth the extra effort! And, it’s not even really a lot of prep work involved- you just have to plan ahead.
The basic ingredients for the salad are:
-5 cups of Cauliflower
-1c diced Red Bell Pepper
-2 Tbsp Italian Parsley
-1/2c chopped Green Onion
-1/2c. sliced Green Grapes
-1/2c. Parmesan cheese (optional)
FIRST STEP- marinate the cauliflower:
In a small mixing bowl combine the following:
-1/2 c Extra Virgin Olive Oil
-3 Tbsp Apple Cider Vinegar
-1 tsp Salt
-1 tsp Black Pepper
NEXT whisk all of the above ingredients together until it has thickened. Then add:
-2 Tbsp minced Sun-dried Tomato
-1/4 c minced Cherry or Roma Tomato (seeds/juices and all)
Pour the 5 cups of cauliflower into a large ziplock bag and then poor the marinade in with it. Place your marinated Cauliflower in the fridge and let it chill for at least 2 hours – over night is even better!
Then combine the marinaded cauliflower with the above salad ingredients and add 1/2 c. of the creamy sour cream dressing below:
– Soak 1 and 3/4 cups DRY cashews overnight (roughly 6 to 8 hours) in a large bowl (they will expand to just over 2 cups! Drain the cashews and put them in your food processor.
NEXT add 2 Tbsp plus 1 tsp Apple Cider Vinegar and 1/2 tsp salt. Puree the above ingredients until it’s thick- scraping the sides a few times. Then SLOWLY add a total of 1 and 1/4 cup water but add 1/4 cup at a time, and puree for about 30 seconds before adding more water. (so you will add 1/4 c. water 5 times to the cashew mix)
Put the dressing in the fridge for at least 1 hour. It will last in your fridge for 3 weeks and you can even freeze it and it will last 3 months!
To make it work for 21 day Fix portions you just dish it into portions that you want. It doesn’t have to be any certain amount of portions, but here’s an example:
1 blue = cashew sour cream
Add chicken = 1 red
grapes = 1 purple (or 1/2 purple if you only want 1/2)
cauliflower, tomatoes, peppers and green onions are your Green container