Spinach Salad, Feta Dressing, and Cauli Croutons
Say what? Feta dressing and cauli croutons…what kind of blog is this anyway? IT’S A PLANT BASED EATING BLOG! LOL! This salad just might make you jump for joy. Sometimes I miss the creaminess of ranch dressing and the tanginess of good old Italian dressing, but if the two got married? If they did we would have the feta dressing in this recipe.
In an effort to pack as many plants as I could in the recipe I used roasted cauliflower as my croutons! It was plants gone wild with 99% plants and 90% raw you guess it #cancerhatesit and #yourbodylovesit!
Full of #cacnerhatesit foods! Tons of antioxidants and non-bread croutons. Summer just got better with this delicious salad!
- 1 half cauliflower, chopped into 1x1 inch pieces
- 1/2 tsp garlic salt
- 1/2 tsp fresh ground black pepper
- 2 garlic cloves, one whole and one minced
- 6 tbsp olive oil, divided
- 8 cups organic baby spinach, washed and dried
- 1 large red onion, thinly sliced into rings
- 1 cup mushrooms, thinly sliced
- 1 large red bell pepper, seeded and sliced
- 1/4 cup feta cheese
- 1/2 cup fresh squeezed lemon juice
Preheat oven to 425°. Line a baking sheet with parchment paper. Place cauliflower cubes, 2 tablespoons of olive oil, garlic salt, black pepper and 1 minced garlic clove on the baking sheet mix well.
Cook cauliflower for 20 minutes until golden brown with crispy edges.
While cauliflower croutons are cooking, in a large bowl, a wooden one if you have one, spinach, onions, mushrooms, and bell peppers. Set aside.
In a blender add feta cheese, lemon juice, whole garlic clove, and 4 tablespoons of olive oil. Blend until smooth.
Remove cauliflower croutons from oven and let cool, slightly.
Add dressing to spinach mixture and toss gently. Add cauliflower croutons and serve.
For a crunch factor add sunflower seeds, walnuts or pepitas!