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Cauliflower Zucchini Toss

Holiday.Cook's picture
Ingredients
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Torn salad greens 8 Cup (128 tbs)
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Boiled
Interest: 
Holiday, Healthy
Restriction: 
Vegetarian
Ingredient: 
Cauliflower
Cook Time: 
15 Minutes
Servings: 
4

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