Cauliflower Zucchini Toss
July14
Summary: A Taste of Home recipe – cut in half
Ingredients
- 1 cup Caulifloweretts
- 1 cup Zucchini, sliced
- ¼ cup Green Onions, sliced
- ¼ cup Ripe Olives, halved
- Dressing: 3 tbsp Wildtree Natural Grapeseed Oil, #10229
- 2 tbsp Orange Juice
- 1 tbsp Cider Vinegar
- ½ tsp Tarragon, dried
- ½ tsp Orange Peel, grated
- ¼ tsp Salt
- ¼ tsp Black Pepper
- 4 cups Salad Greens, torn
Instructions
- 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
Variations
I substituted Grapeseed Oil. In adapting recipes to use Grapeseed Oil, you can cut the quantity of oil called for by 1/3 sometimes 1/2 as much.
Number of servings (yield): 8
Microformatting by hRecipe.
Thanks for sharing your recipie. I tried and it was amazing.