This weekend we were promised rain, and by the percentage pictured on Shane and I’s weather app, it appeared as though that our whole weekend would be dreary and wet. That, fortunately, was not the case. It did rain, but we were able to get lots of outside things done. Up to two hundred trees got planted all around our ten acres ranging from winterberry to hackberry, and lot’s of flowers got planted.
Every time we wander around our property, we seem to discover something new. Or we at least take the time to enjoy something different than the time before. This time, we noted all the wild onion we had. Shane stated he enjoys gathering it while fishing on the Slippery Rock Creek to cook with the trout he brings home, but with no trout, the onion we picked was up for grabs.
I wanted to make something fresh with the onions to munch on that matched my mood of felicity for springtime, and also use up some Greek yogurt. So after all the planting, I whipped up a healthy and delicious salad. This Cauliflower Cilantro Salad leaves the cauliflower uncooked and is great after a long day of planting things.
A word of warning, don’t make this salad if you aren’t a fan of crisp cucumber, crunchy cauliflower, or the spiritedness of cilantro.
Cauliflower Cilantro Salad
- 1 small head of cauliflower
- 1 cup grape tomatoes, halved
- 1 cucumber, chopped
- 6 wild onions, sliced (or green onions)
- 2 Tablespoons cilantro, chopped
- 1/2 cup Greek yogurt
- Chop cauliflower into bite sized pieces
- Combine with halved tomatoes, chopped cucumber, sliced onions, cilantro and Greek yogurt
Angler's Wife 