by: Max M Rasmussen

Irma (after cookbook author Irma S. Rombauer) - salad with cauliflower, cucumber, beans and asparagus

A very nice and light salad with cauliflower as a main ingredient. Most suitable as a sidedish for meat as there are not many calories in it.

Irma salad - light and green - Max M Rasmussen


  • cucumber, chopped, in thin slices
  • asparagus in small pieces
  • green beans in 1 inch (2.5 cm) pieces
  • cauliflower, in small pieces
  • mayonnaise seasoned with Estragon (Tarragon)


Scrape of the cucumber kernels with a teaspoon.

If you do not use canned vegetables, boil them for 3-6 minutes in salted water. Let them cool.

You can put them in cold water to speed up the process. Cut into small pieces.

Do the same with the beans.

Cut the cauliflower into 1/4 inch (½ cm) thick slices. Cut them smaller until they can fit on a fork.

Plate and dress.

Ingredients - Max M Rasmussen
Ingredients prepared and cut - Max M Rasmussen
Two servings of Irma salad - Max M Rasmussen