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We were talking about sides for our brown bag or home served lunches.  Yours truly loves to make salads and roasted veggies for dinner and just make A LOT of them so that I have enough to split up for 3 work portions the next day.  They tasty, refreshing and make for a great way to not hear from my husband "the bread isn't good, I could only eat the meat inside"  "I didn't have time to eat, I was on the road"

With an interesting side dish, all of us seem to make the time we need to sit down (even if it's in front of the computer at work) to eat our lunches.  Today is a prime example; this salad has become a household favorite thanks to a dear friend and fellow writer/foodie.  I've done some personal preference changes, but I'll give you the original ingredients in brackets!

Cauliflower, white bean and feta salad

¼ C olive oil (1/3 C)
1 tsp fresh rosemary, chopped
(Warm this in a microwave for about 45 seconds and put it aside to cool)

2 Tbsp fresh lemon juice
1 tbsp balsamic vinegar (1 tbsp red wine vinegar)
1 tsp grated lemon rind
1-1/2 tsp kosher salt
½ tsp ground pepper

(When oil is cool, add the above and stir well-it's the dressing!)

1 large head cauliflower, chopped very small
6 C baby spinach (3 heads radicchio, chopped)
1 15 oz can canellini beans (or I've used garbanzo and it's good)
½ C sheep's milk feta cheese crumbled

In a big bowl, put in the spinach first and then the cauliflower.  Toss this well.  Add the beans and toss with dressing.  Sprinkle with feta and chill for at least 30 minutes.

For those who want-add some leftover chicken for a completed meal.

So this is my choice for shared recipe for the week!  If you have any favorites that you'd like to share-please send them over.


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