# Wife's Favorite Salad

This recipe shows how to make a delicious salad with roasted potatoes, cauliflower, and cabbage, tossed in an easy homemade dressing.

- Servings: 1 servings
- Total time: 45 min
- Cuisine: Italian
- Category: Salad
- Language: en

## Ingredients

- 6 Yukon Gold potatoes
- 1 handful peeled garlic cloves
- 1 handful kosher salt
- 1 cup water
- 1 cup vinegar
- 1 splash olive oil
- 1 pinch onion powder
- 1 pinch garlic powder
- 1 cauliflower
- 1 cup diced cabbage
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 1 pinch onion powder
- 1 pinch black pepper
- 0.5 cup olive oil
- 1 red leaf lettuce
- 1 romaine lettuce
- 0 Parmesan cheese
- 1 lemon

## Instructions

1. Place six Yukon Gold B-sized potatoes, a handful of peeled garlic cloves, and a handful of kosher salt into a pot.
2. Cover the potatoes with equal parts water and vinegar.
3. Place the pot over medium-high heat and simmer until the potatoes are fully cooked (about 15-20 minutes).
4. Strain the potatoes and add them back to the pot, adding a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder.
5. Shake the pot to coat the potatoes.
6. Press the potatoes onto a sheet tray.
7. Cut a cauliflower in half from the core end, then cut it through the core again to create quarters.
8. Hold each quarter upside down by the core and remove the florets.
9. Cut the larger florets into uniform bite-sized pieces.
10. Place the cauliflower florets on the same half sheet tray as the potatoes.
11. Add a cup of diced cabbage to the tray with the potatoes and cauliflower. Drizzle with olive oil, add a pinch of onion powder and a pinch of garlic powder, and toss to combine.
12. Season the tray with kosher salt and bake in a 425-450°F oven for 15-20 minutes, or until everything is cooked.
13. While vegetables are roasting, grate two garlic cloves onto a microplane and add to a bowl.
14. Add a tablespoon of Dijon mustard, three tablespoons of balsamic vinegar, two pinches of kosher salt, a pinch of onion powder, a pinch of black pepper, and half a cup of olive oil to the bowl.
15. Cut the red leaf lettuce and romaine lettuce in half, then rotate 90 degrees and split again.  Wash the lettuce if needed.
16. Add the easy dressing to the bowl, then add the chopped lettuce.
17. Add the roasted potatoes and cauliflower to the bowl.
18. Add a squeeze of lemon and sprinkle with Parmesan cheese.

## Equipment

- pot
- sheet tray or cookie sheet
- knife
- microplane
- bowl

## Source

- Original video: https://www.tiktok.com/t/ZP8Fj7PcJ/
- Recipe page: https://www.cliprecipe.com/recipe/50b1a6cf-e17c-432b-b880-0fe59c621292
- Extracted: 2025-01-06

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt