Cauliflower Zucchini Toss |
|
 |
Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 14 |
|
I appreciate make-ahead recipes like this that keep me out of the kitchen. —Paula Marchesi, Lenhartville, Pennsylvania Ingredients:
2 cups cauliflowerets |
2 cups sliced zucchini |
1/2 cup sliced green onions |
1/2 cup halved pitted ripe olives |
1/3 cup vegetable oil |
1/4 cup orange juice |
2 tablespoons cider vinegar |
1 teaspoon dried tarragon |
1 teaspoon grated orange peel |
1/2 teaspoon salt |
1/4 to 1/2 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.
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.
|
|