Cauliflower and Radish Salad

Salad:

3 cups steamed cauliflower florets, cold

1 bunch of small radishes, sliced

1 large stalk of celery, sliced

2 scallions, chopped

Dressing:

1 tablespoon Vegenaise

1 teaspoon stone ground mustard or grainy Dijon

2 teaspoons rice vinegar

1 teaspoon agave nectar (or to taste)

Combine ingredients for dressing in a mixing bowl. Adjust flavors if needed and season with salt and pepper to taste. Add all of the salad ingredients to the bowl and toss well.

Note: Radishes may soften if left sitting in the salad so I find it's best served right away. If you need to make the salad in advance, you can keep the sliced radishes separate and mix them in right before serving.

Yields 3 servings.

This recipe is part of my personal "Getting Back On Track" Meal Plan. Follow the link to see the 5-day dinner plan and recipes.