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Cauliflower Zucchini Toss

I appreciate make-ahead recipes like this that keep me out of the kitchen. —Paula Marchesi, Lenhartville, Pennsylvania

14-16 ServingsPrep: 20 min. + chilling

Ingredients

2 cups cauliflowerets
2 cups sliced zucchini
1/2 cup sliced green onions
1/2 cup halved pitted ripe olives
1/3 cup vegetable oil
1/4 cup orange juice
2 tablespoons cider vinegar
1 teaspoon dried tarragon
1 teaspoon grated orange peel
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
8 cups torn salad greens

Directions

Add 1 in. of water to a saucepan; add cauliflower. Bring to a boil.
Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender.
rinse in cold water; drain and place in a large bowl. Add zucchini,
onions and olives; toss.
In a jar with a tight-fitting lid, combine the oil, orange juice,
vinegar, tarragon, orange peel, salt and pepper; shake well.
Pour over cauliflower mixture and toss to coat. Cover and refrigerate
for 2 hours. Just before serving, toss with salad greens. Yield:
14-16 servings.

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Cauliflower Zucchini Toss (continued)

Nutrition Facts: 1 serving (1 cup) equals 58 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 116 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein.