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Cauliflower Salad with Orange Vinaigrette

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Pillsbury Kitchens
Updated May 28, 2010
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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.

Cauliflower Salad with Orange Vinaigrette

  • Prep Time 20 min
  • Total 2 hr 20 min
  • Ingredients 12
  • Servings 12
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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

  • Step 
    1
    In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well.
  • Step 
    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.
  • Step 
    3
    To 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;
*Percent Daily Values are based on a 2,000 calorie diet.
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