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  • Total Time:
  • Prep Time: 20 min
  • Cook Time: 0 min

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Ingredients

For 14 Servings

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  • 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

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  • 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.

Directions

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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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