Fill pot with 3 quarts of water and bring to a boil.
Tear off any tough leaves at the base of the cauliflower (reserve any small, tender leaves) and cut out the core. Break or cut the large branches into small florets, drop them and any tender leaves into the boiling water and cook until tender, about 5 minutes.
Lift from water, drain well in colander. When cool, place in a large bowl.
Return water to boil and drop in potatoes. Cook at a gentle boil until a knife blade pierces the center easily, don't let them get too mushy. Drain and cool.
Cut into 1/4" dice (peel skin if you wish) and put them in bowl with cauliflower.
Peel and core apples, cut into 1/4" dice and add to salad.
Trim radishes, quarter them in wedges and add them to the salad along with diced red onion, cubes of Asiago and toasted walnuts.
Sprinkle with salt and toss. Drizzle the olive oil and vinegar over the salad and toss.
Sprinkle on the parsley, toss and serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (285g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 180 (50%)|
|Amt Per Serving||% DV|
|Total Fat 20g||27 %|
|Saturated Fat 7.9g||40 %|
|Monounsaturated Fat 6.5g|
|Polyunsanturated Fat 4.2g|
|Cholesterol 29.9mg||9 %|
|Sodium 248.7mg||9 %|
|Potassium 696.9mg||18 %|
|Total Carbohydrate 26.6g||8 %|
|Dietary Fiber 5.4g||22 %|
|Sugars, other 21.3g|
|Protein 21.3g||30 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 359
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