Cauliflower Zucchini Toss
|Cauliflowerets||2 Cup (32 tbs)|
|Sliced zucchini||2 Cup (32 tbs)|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Halved pitted ripe olives||1⁄2 Cup (8 tbs)|
|Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|White wine vinegar/Cider vinegar||2 Tablespoon|
|Dried tarragon||1 Teaspoon|
|Grated orange peel||1 Teaspoon|
|Torn salad greens||8 Cup (128 tbs)|
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.