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Marinated Beet and Cauliflower Salad

Who wants to cook when it’s hot? Think salads because they are fast to put together, refreshing on hot days and can be a complete meal depending on what is in your refrigerator. For a vegetarian version, how about this marinated beet and cauliflower salad with arugula, spinach, avocado, celery and nuts?


Serves 4


1/2 cup plus extra-virgin olive oil

4 tablespoons cider vinegar

1 large clove garlic, minced

1 teaspoon salt or to taste

1 tablespoon sugar


Salad Mixture

3 cooked yellow beets, cut into small dice

2 cups cooked small cauliflower florets

1/2 cup torn arugula leaves

1 cup torn spinach leaves

½ cup sliced celery

1 avocado cut into slices

1 cup cubed mozzarella cheese

Handful of nuts


In a bowl whisk together the olive oil, vinegar, garlic, salt and sugar. Set aside.

Place all the salad ingredients in a salad bowl and pour dressing over the top.

Mix well, serve immediately.



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