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.

  • prep time 20 min
  • total time 2 hr 20 min
  • ingredients 12
  • servings 12

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
  • 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
    7%
    (Saturated Fat
    1g,
    1%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    240mg
    240%;
    Total Carbohydrate
    5g
    5%
    (Dietary Fiber
    2g
    2%
      Sugars
    3g
    3%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    25%;
    Calcium
    2%;
    Iron
    2%;
    Exchanges:
    1 Vegetable; 1 1/2 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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