# Wife's Favorite Salad

This recipe shows how to make a healthy, hearty and delicious salad with roasted potatoes, cauliflower, and cabbage.

- Servings: 2 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 head cauliflower
- 1 cup diced cabbage
- 1 head red leaf lettuce
- 1 head romaine lettuce
- 1 tablespoon Dijon mustard
- 3 tablespoons balsamic vinegar
- 2 pinches kosher salt
- 1 pinch onion powder
- 1 pinch black pepper
- 0.5 cup olive oil
- 1 squeeze lemon
- 1 sprinkle Parmesan cheese

## Instructions

1. Place six Yukon Gold B-sized potatoes into a pot. Add a handful of peeled garlic cloves and a good handful of kosher salt.
2. Cover the potatoes with equal parts water and vinegar. Simmer until fully cooked (about 15-20 minutes).
3. Strain the potatoes and add them back to the pot. Add a splash of olive oil, a pinch of onion powder, and a pinch of garlic powder. Shake the pot to coat the potatoes.
4. Press the potatoes onto a sheet tray. If too hot, use the bottom of a coffee cup.
5. Cut the cauliflower in half from the core end. Cut it through the core one more time.
6. Hold each quarter upside down by the core and remove the florets by following the core. Cut larger pieces into uniform bite-sized pieces, cutting through the core each time to hold them together.
7. Place the cauliflower florets on the same sheet tray as the potatoes.
8. Add about a cup of diced cabbage to the tray with the potatoes and cauliflower. Drizzle with olive oil, add a pinch of onion powder and garlic powder, and mix together.
9. Season the tray with kosher salt.
10. Bake in a 425-450 degree oven for 15-20 minutes, or until everything is cooked.
11. While vegetables are roasting, grate two garlic cloves onto a microplane.
12. In a bowl, combine 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.
13. Cut the red leaf and romaine lettuce in half, leaving the core intact, rotate 90 degrees and split again, leaving the core intact.
14. Add the dressing to a large bowl. Add chopped lettuce, roasted vegetables, and a squeeze of lemon.
15. Sprinkle with Parmesan cheese.

## Equipment

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

## Source

- Original video: https://youtube.com/shorts/9CEvOBpaSQk?si=JpV2We30cTPAAkh0
- Recipe page: https://www.cliprecipe.com/recipe/e2357ea8-aabc-4ed7-b572-1e1027a96a98
- Extracted: 2025-04-03

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