1 small head of cauliflower flowerettes, cut to whatever size you like. I like them bitesize. 1/2 cup chives, chopped - red onion would also be great if you don't have chives and like a stronger onion flavor. 1/2 cup dried cranberries 1/4 to 1/2 cup salted sunflower seeds 3/4 cup mayo--could be more less, depending on the size of your head of cauliflower. 2 - 3 T. rice wine vinegar - or any kind you like
Mix the vinegar and mayo. Toss in everything else, stirring gently to blend. Refrigerate overnight or until cold.
I enjoyed this autumn salad for dinner last night. Just this and some roasted carrots and potatoes. I think I had a pretty healthy dinner and it was delicious!
I've really been in the recipe posting mode lately. This salad really is just one of those that you toss in stuff without measuring. I tried to give approximate amounts of what I used.
I think it's the salted sunflower seeds that really make this salad. You really need that salt kick to play off the sweet/sour cranberries.
I am so glad you stopped by to visit my garden. I garden in lower northern Michigan (zone 5) in far less than ideal conditions. I have too many pine trees, too much shade, too many rocks, herds of hosta-munching deer and rabbits who think my lilly buds are gourmet appetizers. I am by no means an expert in horticulture or garden design--just an amateur with a shovel and a passion. My garden changes daily during the summer and I will be updating frequently.
During the winter months, I blog about my favorite cold-weather hobby--quilting and just my everyday musings.
I hope you enjoy your visit, and that you will come back soon.