Carrot-Cauliflower Salad

• 2 pounds carrots, thinly sliced
• 2 (6-oz.) packages baby rainbow carrots, diagonally sliced
• 1 tablespoon kosher salt
• 2 tablespoons apple cider vinegar
• 1 pound fresh cauliflower, cut into small florets
• 1 cup loosely packed fresh flat-leaf parsley leaves
• 1/2 cup toasted walnuts, coarsely chopped
• 1/3 cup chopped dried dates
• 2 ounces feta cheese, crumbled

1. Toss together first 4 ingredients; drain in a colander 30 minutes.
2. Meanwhile, cook cauliflower in boiling salted water to cover, stirring occasionally, 1 to 2 minutes or until crisp-tender; drain. Rinse under cold running water until cool; drain.
3. Rinse carrots under cold running water; drain and pat dry. Toss together carrots, cauliflower, Orange Vinaigrette, and remaining ingredients in a large bowl. Add salt to taste. Serve immediately.
4. Note: To make ahead, dress carrots and cauliflower with vinaigrette, but toss with parsley, walnuts, dates, and cheese just before serving.

carrots, baby rainbow carrots, kosher salt, apple cider vinegar, cauliflower, parsley, walnuts, dates, feta cheese

Taken from www.myrecipes.com/recipe/carrot-cauliflower-salad (may not work)