Marinated Cauliflower, Olive, and Arugula Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Some of the ingredients need to marinate overnight in the Dijon-red wine vinaigrette, so plan accordingly. Ingredients:
1/2 cup plus 2 tablespoons red wine vinegar |
6 tablespoons dijon mustard |
1 cup canola oil |
1 large head of cauliflower, cut into 1-inch florets (about 6 cups) |
2 cups kalamata olives, pitted, halved |
1 1/2 cups chopped celery |
1 bunch green onions, chopped |
1/4 cup chopped fresh italian parsley |
16 cups arugula (about 10 ounces) |
Directions:
1. Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper. Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat. Cover salad and remaining dressing separately; chill overnight.
2. Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing. Top arugula with cauliflower mixture. Sprinkle with pepper.
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