Viking Cauliflower and Dried Cherry Salad

A unique and delicious combination of ingredients: crunchy, sweet, and tangy. Barb L.

Serves: 4


1 medium head cauliflower cut into large florets

1 cup dried cherries

2 Tbsp Flying Olive Persian Lime, Lemon, Gremolata, or a Single Flying Olive mild-medium Extra Virgin Olive Oil of Choice

2 Tbsp Flying Olive Black Cherry or Black Currant Balsamic Vinegar

1 tsp Dijon mustard

1 tsp salt

½ tsp freshly ground black pepper

Mixed greens of your choice such as Bibb, red leaf, or watercress

½ cup slivered almonds, toasted


Slice the cauliflower as thinly as possible. Place in a large bowl. Add the cherries and toss.

Whisk together the Flying Olive Extra Virgin Olive Oil of Choice, Flying Olive Balsamic Vinegar of Choice, Dijon mustard, salt, and pepper. Add to the bowl with the cauliflower and cherries and toss to coat. Let sit for at least 10-15 minutes.

Add the greens to a plate, top with the cauliflower and cherry mixture. Add the toasted almonds. Serve.

Submitted by Chuck and Barb L.