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Rob and Leah Shenot are 6th generation farmers, owners and farm market operators at Shenot Farm & Market in Wexford, PA, right outside Pittsburgh. Their Market is a year round operation offering produce that they grow, produce from other local farmers, as well as value added products, cheese, meat, gifts and more. Their relationships with their customers extend far beyond a financial exchange, and they look to regular visitors for inspiration and advice, as much as the customers look to them. When customers do come to them, it’s often for a suggestion on how to prepare something and this Rainbow Cauliflower Salad is one dish that Leah never gets tired of sharing. It’s delicious, beautiful, can be prepared rather quickly, and can easily be adjusted if you don’t have some ingredients on hand. Get a taste for yourself!

Rainbow Cauliflower Salad

1 small head orange cauliflower

1 small head purple cauliflower

1 small head broccoli, chopped

1/2 cup candy onion, chopped

1 pint cherry tomatoes

1 16 oz container feta

1 jar pitted olives (Leah likes kalamata)

1 packet Italian dressing mix, made to directions on packet

Toss, let marinate for at least 2 hours, serve
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