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Cauliflower Salad with Orange Vinaigrette

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  • 20 min prep time
  • 2 hr 20 min total time
  • 12 ingredients
  • 12 servings
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Cauliflower is a creamy-colored cousin of broccoli and is endowed with the same healthful cruciferous qualities. Don't bother peeling the zucchini for this salad unless the skin seems tough.

Ingredients

VINAIGRETTE

1/3
cup oil
1/4
cup orange juice
2
tablespoons tarragon vinegar or cider vinegar
1
teaspoon dried tarragon leaves
1
teaspoon grated orange peel
1/2
to 1 teaspoon salt
1/2
teaspoon coarse ground black pepper

SALAD

2
cups bite-sized fresh cauliflower florets
2
small zucchini, sliced (2 cups)
1/2
cup sliced green onions
1/2
cup halved pitted ripe olives, drained
8
cups torn mixed salad greens

Steps

  • 1 In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well.
  • 2 To partially cook cauliflower, plunge into rapidly boiling water for 1 to 2 minutes; drain. Place in large bowl. Pour vinaigrette over warm cauliflower. Add zucchini, onions and olives; toss gently. Cover; refrigerate at least 2 hours to blend flavors.
  • 3 To serve, add salad greens to cauliflower mixture; toss gently.
  • 1 In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well.
  • 2 To partially cook cauliflower, plunge into rapidly boiling water for 1 to 2 minutes; drain. Place in large bowl. Pour vinaigrette over warm cauliflower. Add zucchini, onions and olives; toss gently. Cover; refrigerate at least 2 hours to blend flavors.
  • 3 To serve, add salad greens to cauliflower mixture; toss gently.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cup
Calories
90
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
1g
5%
Cholesterol
0mg
0%
Sodium
240mg
10%
Total Carbohydrate
5g
2%
Dietary Fiber
2g
8%
Sugars
3g
3%
Protein
1g
1%
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
25%
25%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Vegetable; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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