Cauliflower Zucchini Toss Recipe

Cauliflower Zucchini Toss Recipe
Cauliflower Zucchini Toss Recipe photo by Taste of Home
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Cauliflower Zucchini Toss Recipe

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I appreciate make-ahead recipes like this that keep me out of the kitchen. —Paula Marchesi, Lenhartville, Pennsylvania
MAKES:
14-16 servings
TOTAL TIME:
Prep: 20 min. + chilling
MAKES:
14-16 servings
TOTAL TIME:
Prep: 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.
Originally published as Cauliflower Zucchini Toss in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p79

Nutritional Facts

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

  • 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
  1. 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.
  2. In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel, salt and pepper; shake well.
  3. 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.
Originally published as Cauliflower Zucchini Toss in Taste of Home's Holiday & Celebrations Cookbook Annual 2001, p79

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