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Prep 20min
Total2hr20min
Ingredients12
Servings12
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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
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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.
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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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