Print Options

 
 
 Print
Cauliflower Tossed Salad Recipe

Cauliflower Tossed Salad Recipe

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 YIELD: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

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.

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.