White asparagus and orange slices are tossed in a sherry dressing. Block olive oil is drizzled on top. The white asparagus and oranges lend a fresh taste.
About Linda Long
Linda Long is a food writer and photographer. A committed vegan for over 30 years, she has contributed to vegetarian magazines including Vegetarian Journal and VegNews. She’s also the author of the award-winning cookbooks Great Chefs Cook Vegan and Virgin Vegan.
For this salad, curried cauliflower, currants, and pine nuts are tossed in a curried dressing. The cauliflower salad can be made several hours ahead.
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- 15 M
- 15 M