Marinated Cauliflower Salad

Name: Marinated Cauliflower Salad
Prep time: 20 min
Total time: 20 min
Yield: 12 servings.
Ingredients: 1/4 cup red wine vinegar; 1/4 cup olive oil; 2 tablespoons water; 5 cups fresh cauliflowerets; 1 bay leaf; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon coarsely ground pepper; 1 medium carrot, shredded; 1 small red onion, chopped; 1/4 cup minced fresh parsley; 1/4 teaspoon dried basil

I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. —Stephanie Hase, Lyons, Colorado

Ingredients

1/4 cup red wine vinegar
1/4 cup olive oil
2 tablespoons water
5 cups fresh cauliflowerets
1 bay leaf
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon coarsely ground pepper
1 medium carrot, shredded
1 small red onion, chopped
1/4 cup minced fresh parsley
1/4 teaspoon dried basil

Directions

In a small saucepan, bring vinegar, oil and water just to a boil.
Meanwhile, place next five ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally.
Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.

Nutrition Facts

2/3 cup: 58 calories, 5g fat (1g saturated fat), 0 cholesterol, 67mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 1 vegetable, 1 fat.

Originally published as Marinated Cauliflower in Holiday & Celebrations Cookbook 2005