Cauliflower Tossed Salad Recipe

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

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

Ingredients

  • 1 cup fresh cauliflowerets
  • 1/4 cup thinly sliced red onion, quartered
  • 2 tablespoons sliced 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.
Originally published as Cauliflower Tossed Salad in Cooking for 2 Summer 2005, p 25

Nutritional Facts

1-1/2 cups: 202 calories, 18g fat (3g saturated fat), 6mg cholesterol, 466mg sodium, 8g carbohydrate (4g sugars, 3g fiber), 4g protein.

  • 1 cup fresh cauliflowerets
  • 1/4 cup thinly sliced red onion, quartered
  • 2 tablespoons sliced 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
  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. 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

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