Cauliflower Zucchini Toss Recipe

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Cauliflower Zucchini Toss
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Ingredients:

  • 2 cups cauliflowerets
  • 1/3 cup vegetable oil
  • 1/4 cup orange juice
  • 1/2 tsp salt
  • 1/4 to 1/2 tsp 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.
  3. Pour over cauliflower mixture and toss to coat. Cover and refrigerate for 2 hours. Just before serving, toss with salad greens. Yield: 14-16 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 60.5 Kcal (253 kJ)
Calories from fat 51.04 Kcal
% Daily Value*
Total Fat 5.67g 9%
Sodium 119.9mg 5%
Potassium 172.67mg 4%
Total Carbs 2.03g 1%
Sugars 0.48g 2%
Dietary Fiber 0.57g 2%
Protein 1.15g 2%
Vitamin C 14.3mg 24%
Iron 0.5mg 3%
Calcium 14.4mg 1%
Amount Per 100 g
Calories 113.49 Kcal (475 kJ)
Calories from fat 95.75 Kcal
% Daily Value*
Total Fat 10.64g 9%
Sodium 224.9mg 5%
Potassium 323.91mg 4%
Total Carbs 3.8g 1%
Sugars 0.9g 2%
Dietary Fiber 1.07g 2%
Protein 2.16g 2%
Vitamin C 26.8mg 24%
Iron 1mg 3%
Calcium 27mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.6
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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