Add a photo

Cauliflower Tossed Salad

By: Lori Wiese  
"Tarragon vinegar adds pleasant flavor to this fresh and hearty salad sent in by Lori Wiese of Humboldt, Minnesota."

Rating: This weblink has been rated 1 time with an average star rating of 4.0 Read Reviews (1)

Rate/Review | 75 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 2 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.

Footnotes

  • 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.
ADVERTISEMENT

 

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

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?