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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:
The reviewer gave this recipe 1 stars. This recipe average a 4 star rating.
Read Reviews (1)
PREP TIME  15 Min
READY IN  15 Min

SERVINGS

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Servings
 

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

DIRECTIONS

  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.

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

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 28, 2007 by mzurovsk
This is the only way I will eat olives! For some reason, they taste good in this recipe. The... MORE


 
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