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Cauliflower Tossed Salad

 Cauliflower Tossed Salad
Tarragon vinegar adds pleasant flavor to this fresh and hearty salad sent in by Lori Wiese of Humboldt, Minnesota.
2 ServingsPrep: 15 min. + chilling

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 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.