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Cauliflower Tossed Salad Recipe
Cauliflower Tossed Salad Recipe photo by Taste of Home

Cauliflower Tossed Salad Recipe

Publisher Photo
Tarragon vinegar adds pleasant flavor to this fresh and hearty salad sent in by Lori Wiese of Humboldt, Minnesota.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:2 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 2 servings

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

Nutritional Facts

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.

Directions

  1. 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.
  2. Just before serving, add the lettuce and blue cheese; toss. Yield: 2 servings.
Originally published as Cauliflower Tossed Salad in Cooking for 2 Summer 2005, p 25

Nutritional Facts

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.

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