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Happy Friday everyone!

Had some requests to share that salad recipe I mentioned Monday-so I’m going to share both the original and my re-wamped one with you.  

As you all may have heard, by this time next week I’m going to be off to celebrate both my son’s wedding and my “grandma” cruise.  So this will be my last column until the 17th!

Too much to do and I need to prep and preen myself.  Takes longer these days!

Here is the original recipe, which came from

Cauliflower, White Bean and Feta Salad

1/3 C evoo + 1 tsp minced fresh rosemary
combine in a small saucepan.  Stir over med heat until fragrant, about a minute and let cool.

2 tbsp lemon juice
1 tbsp red wine vinegar
2-1/2 tsp grated lemon peel
1-1/2 tsp kosher salt
1/2 tsp freshly ground black pepper

1 med. cauliflower-in florets, about 3 C
1 15 oz can, drained cannelini or Great Northern beans
2 lg Belgian endives, thinly sliced
1 tbsp chopped chives
2 tbsp chopped parsley
1/2 C crumbled feta cheese.

Whisk lemon juice and seasonings into the cooled evoo.

Combine the veggies and toss with dressing.

Now for the re-vamped/ substitutes.  I swap the red wine vinegar for balsamic.  I will usually not use the chives and parsley-and I will also sometimes mix the rosemary in without heating it in the evoo first.  Both work well.  My family isn’t so hot for the other herbs and the salad is still delish.

Now for the big change-I swap out the endive for spinach.  My family loves spinach in just about any way or shape. I usually add about 1/2 lb.  On occasion-I’ve also used garbanzo beans in lieu of the white beans and it still works.

This makes a lot and the leftovers are great for lunch the next day!

Enjoy and I’ll be back on the 17th, tired and hopefully tan.

Happy Mother’s Day to all who are celebrating in any capacity.

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