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.
Cauliflower Salad with Orange Vinaigrette
- Prep Time 20 min
- Total 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
Instructions
-
Step1In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well.
-
Step2To 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.
-
Step3To serve, add salad greens to cauliflower mixture; toss gently.
Nutrition
90
Calories
7g
Total Fat
1g
Protein
5g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Cup
- Calories
- 90
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 1g
- 5%
- Cholesterol
- 0mg
- 0%
- Sodium
- 240mg
- 10%
- Total Carbohydrate
- 5g
- 2%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 3g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 20%
- 20%
- Vitamin C
- 25%
- 25%
- Calcium
- 2%
- 2%
- Iron
- 2%
- 2%
Exchanges:
1 Vegetable; 1 1/2 Fat;
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