Cauliflower Zucchini Toss Recipe
Ingredients
| Cauliflowerets | 2 Cup (16 tbs) | |
| Zucchini | 2 Cup (16 tbs), sliced | |
| Green onions | 1/2 Cup (16 tbs), sliced | |
| Ripe olives | 1/2 Cup (16 tbs), halved | |
| Vegetable oil | 1/3 Cup (16 tbs) | |
| Orange juice | 1/4 Cup (16 tbs) | |
| 2 tablespoons white wine vinegar or cider vinegar | ||
| Dried tarragon | 1 Teaspoon | |
| Orange peel | 1 Teaspoon, grated | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| Salad greens | 8 Cup (16 tbs) | |
Directions
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.
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.
Chef
