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Marinated Cauliflower Salad

Marinated Cauliflower Salad
I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. —Stephanie Hase, Lyons, Colorado
10-12 ServingsPrep: 20 min. + marinating

Ingredients

  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • 2 tablespoons water
  • 1 bay leaf
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon coarsely ground pepper
  • 5 cups fresh cauliflowerets
  • 1/2 cup shredded carrot
  • 1/4 cup chopped red onion
  • 1/4 cup minced fresh parsley
  • 1/4 teaspoon dried basil

Directions

  • In a small saucepan, bring the vinegar, oil and water just to a boil.
  • Meanwhile, place the bay leaf, garlic, salt, pepper and cauliflower
  • in a large heat-proof bowl. Add hot oil mixture; toss to combine.
  • Cover and refrigerate for at least 6 hours or overnight, stirring
  • occasionally.
  • Add the carrot, onion, parsley and basil; toss to coat. Cover and
  • refrigerate for 2 hours. Discard bay leaf. Serve with a slotted
  • spoon. Yield: 10-12 servings.
Nutrition Facts: 1 serving (3/4 cup) equals 56 calories,
© Taste of Home 2013

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Marinated Cauliflower Salad (continued)

Nutrition Facts: 5 g fat (1 g saturated fat), 0 cholesterol, 64 mg sodium, 3 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
© Taste of Home 2013