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Cauliflower Tossed Salad
SUBMITTED BY:
Lori Wiese
"Tarragon vinegar adds pleasant flavor to this fresh and hearty salad sent in by Lori Wiese of Humboldt, Minnesota."
RECIPE RATING:
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PREP TIME
15 Min
READY IN
15 Min
SERVINGS
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Servings
US
METRIC
INGREDIENTS
1 cup fresh cauliflowerets
1/4 cup thinly sliced red onion, quartered
2 tablespoons sliced stuffed green olives
2 tablespoons canola oil
1 tablespoon tarragon vinegar
1/4 teaspoon sugar
1/8 teaspoon salt
1 dash paprika
2 cups torn leaf lettuce
2 tablespoons crumbled blue cheese
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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.
FOOTNOTE
Nutritional Analysis: 1-1/2 cups equals 202 calories, 18 g fat (3 g saturated fat), 6 mg cholesterol, 466 mg sodium, 8 g carbohydrate, 3 g fiber, 4 g protein.
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REVIEWS
Reviewed on Mar. 28, 2007 by mzurovsk
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mzurovsk
Mar. 28, 2007
This is the only way I will eat olives! For some reason, they taste good in this recipe. The tarragon vinegar makes all the difference. I made a few adjustments to the amounts though--I doubled the dressing, used an entire head of cauliflower, and about 20 green olives thinly sliced. I also left out the blue cheese and added just some shredded cheese I had in the frige. I think the blue cheese would compete too much with the other flavors. By far, this is my favorite cauliflower salad!
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This is the only way I will eat olives! For some reason, they taste good in this recipe. The...
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