Cauliflower Salad with Orange Vinaigrette

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.

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Servings 12

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ingredients 12
Prep Time 20 min
Total Time 2 hr 20 min

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

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Directions

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.