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Cauliflower Zucchini Toss

By: Paula Marchesi  
"I appreciate make-ahead recipes like this that keep me out of the kitchen. --Paula Marchesi, Lenhartville, Pennsylvania"

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

Rate/Review | 57 people have saved this

Prep Time:
20 Min
Ready In:
20 Min

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Original Recipe Yield 14 servings
 

Ingredients

  • 2 cups cauliflowerets
  • 2 cups sliced zucchini
  • 1/2 cup sliced green onions
  • 1/2 cup pitted ripe olives, halved
  • 1/3 cup vegetable oil
  • 1/4 cup orange juice
  • 2 tablespoons white wine vinegar or cider vinegar
  • 1 teaspoon dried tarragon
  • 1 teaspoon grated orange peel
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 8 cups torn salad greens

Directions

  1. 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.
  2. 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 17, 2006 by KymInNM 
I liked the flavor of the dressing in this dish, but if I were to make it again, I'd probably... MORE

 
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