Deliciously easy cauliflower
salad with marinated artichoke hearts, cherry tomatoes and Parmesan
cheese.
Creamy
Cauliflower and Artichoke Salad with Parmesan Cheese
- 5 cups cauliflowerets
(about 1 medium head)
1 (6 1/2-ounce) jar marinated artichoke hearts
1/2 cup mayonnaise
1/2 cup dairy sour cream
3/4 cup (2 1/4 ounces) grated Wisconsin Parmesan cheese
1 cup cherry tomato halves
- Cook cauliflower in boiling
water until crisp-tender; cool. Drain artichokes, reserving 2
tablespoons marinade. Cut artichokes into bite size pieces.
- In large bowl, combine
reserved marinade, mayonnaise and sour cream; mix well. Blend
in Parmesan cheese. Add cauliflower, artichokes and tomatoes;
toss lightly. Chill several hours.
Makes 6 servings.
Recipe courtesy of Wisconsin Milk Marketing
Board, Inc.
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