Cauliflower Tossed Salad Recipe

Cauliflower Tossed Salad Recipe photo by Taste of Home

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Tarragon vinegar adds pleasant flavor to this fresh and hearty salad sent in by Lori Wiese of Humboldt, Minnesota.

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Cauliflower Tossed Salad Recipe

Prep: 15 min. + chilling

Yield: 2 Servings

15 15

Ingredients

1 cup fresh cauliflowerets
1/4 cup thinly sliced red onion, quartered
2 tablespoons sliced pimiento-stuffed olives
2 tablespoons canola oil
1 tablespoon tarragon vinegar
1/4 teaspoon sugar
1/8 teaspoon salt
Dash paprika
2 cups torn leaf lettuce
2 tablespoons crumbled blue cheese

Directions

In a small bowl, combine the cauliflower, onion and olives. In another bowl, whisk the oil, vinegar, sugar, salt and paprika. Drizzle over cauliflower mixture and toss to coat. Refrigerate for 1 hour or until chilled.
Just before serving, add the lettuce and blue cheese; toss. Yield: 2 servings.

Nutritional Analysis: 1-1/2 cups equals 202 calories, 18 g fat (3 g saturated fat), 6 mg cholesterol, 466 mg sodium, 8 g carbohydrate, 3 g fiber, 4 g protein.

Originally published as Cauliflower Tossed Salad in Cooking for 2 Summer 2005, p 25