Best Cauliflower With Water Chestnuts And Black Olives Recipes

MARINATED ITALIAN SALAD

Marinated Italian Salad image

This is a perfect salad for potlucks and other occasions year-round. In winter, the ingredients are available when many other vegetables aren't in season...and in summer, it's a worry-free picnic food since it doesn't have a mayonnaise-based dressing.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 12 servings.

Number Of Ingredients 10

Ingredients

4 cups fresh broccoli florets
3 cups fresh cauliflowerets
1/2 pound sliced fresh mushrooms
2 celery ribs, chopped
4 green onions, thinly sliced
1 can (8 ounces) sliced water chestnuts, drained
1 bottle (16 ounces) Italian salad dressing
1 envelope Italian salad dressing mix
1 pint cherry tomatoes, halved
1 can (2-1/4 ounces) sliced ripe olives, drained

Steps:

In a large serving bowl, combine the broccoli, cauliflower, mushrooms, celery, onions and water chestnuts. In a small bowl, whisk salad dressing and dressing mix; drizzle over vegetables and toss to coat. , Cover and refrigerate overnight. Just before serving, add tomatoes and olives; toss to coat.

Nutrition Facts : Calories 189 calories, Fat 16g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 927mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 3g fiber), Protein 2g protein.

ITALIAN MARINATED CAULIFLOWER AND BROCCOLI SALAD

Italian Marinated Cauliflower and Broccoli Salad image

This is from my MIL. This is a great salad and lasts a long time in the refrigerator. Cooking time is actually marinating in the refrigerator.

Provided by adopt a greyhound

Categories Easy

Time 12h30m

Yield 1 large salad, 12-16 serving(s)

Number Of Ingredients 11

Ingredients

2 heads cauliflower, cut into small flowerets
1 bunch broccoli, cut into small flowerets
1 green pepper, chopped
2 stalks celery, chopped
1 (8 ounce) can mushrooms, drained and chopped
1 (16 ounce) can water chestnuts, drained and sliced
1 (16 ounce) can black olives, drained and chopped
1 (10 ounce) jar green olives, drained and chopped
1 (16 ounce) jar zesty Italian dressing
1 (2/3 ounce) package Good Seasonings Italian salad dressing mix (mixed with oil and vinegar)
1 pint cherry tomatoes

Steps:

Chop all of the vegetables and place in large bowl. Mix dry dressing mix with oil and vinegar as directions suggest, add prepared Zesty dressing and pour over the vegetables.
Marinate covered overnight. Just before serving add the cherry tomatoes.

Nutrition Facts : Calories 277.8, Fat 19, SaturatedFat 2.8, Sodium 1089.5, Carbohydrate 26.7, Fiber 7.2, Sugar 9.2, Protein 5.5

CRUNCHY CAULIFLOWER/WATER CHESTNUT SALAD

Crunchy Cauliflower/Water Chestnut Salad image

I love my moms "the best" lettuce/pea salad (just posted #64951) but I can no longer eat lettuce, broccoli, spinach and other vitamin K foods. My mom made a similar salad as this one, but I revised it more to my taste. It is a very crunchy, good tasting salad I just came up with last week. It makes a pretty large salad but my hubby and I ate it in three days. You can increase or decrease the spices to suit your taste. For best results, make this salad the night before you need it. Also, don't add the cheese until your almost ready to serve it. Don't salt it until you serve it as it would draw moisture while sitting in the fridge overnight. If you like less dressing, decrease the real mayo to 1 1/2 cups. It is so good, I don't even miss lettuce now! It is very easy to make, stores well and should do well at any potluck or family gathering.

Provided by peppermintkitty

Categories Cauliflower

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 12

Ingredients

1 head cauliflower
8 ounces frozen green peas (very well dried)
1 (6 ounce) can sliced drained water chestnuts
1 bunch fresh green onion
1 cup diced carrot
1 1/2 cups cubed cheddar cheese
1 (1 pint) jar Hellmann's mayonnaise
1/2 teaspoon fresh ground peppercorn blend (red,white,green,black peppercorns)
4 garlic cloves, minced
1/4 teaspoon basil
1/4 teaspoon paprika
salt, only added at the time of serving (or let each guest salt his or her own.)

Steps:

first rinse& drain well frozen green peas, do not cook.
I put peas in a small colander, then lay on paper towels to dry.
It's very important that they be dry wash cauliflower, dry and cut into small florets.
cube cheese& put in a small bag and put in fridge to have ready to mix in when salad is served add the peas, diced carrots, onions, celery and water chestnuts to the cauliflower in layers in a large bowl, but with a smaller rim; set aside.
Dressing: mix all dressing ingredients really well and spread over the top of salad to seal salad inches.
Cover with foil or plastic wrap and keep in fridge until it is served the next day.
Before serving, add cheese and mix through all the salad well and put in a nice serving dish.
Enjoy!

BROCCOLI CAULIFLOWER SALAD

Broccoli Cauliflower Salad image

This recipe was found in the 2009 cookbook, Taste of Home Best Church Supper Recipes. Preparation time does not include that needed for the salad to chill.

Provided by Sydney Mike

Categories Salad Dressings

Time 5m

Yield 12 serving(s)

Number Of Ingredients 13

Ingredients

1 medium head cauliflower, cut into florets
1 medium head of broccoli, cut into florets
1 cup celery, sliced
1 cup frozen peas
1/2 lb bacon, sliced, cooked, drained (optional)
2 teaspoons green onions, tops only, chopped
1 (8 ounce) can water chestnuts, sliced & drained
2 cups mayonnaise
1/4 cup granulated sugar
1/4 cup parmesan cheese
2 teaspoons white vinegar
1/4 teaspoon salt
1 teaspoon white onion, finely chopped

Steps:

FOR THE SALAD ~ In a large salad bowl, mix together the cauliflower, broccoli, celery, peas, cooked bacon, green onion, and water chestnuts.
Cover and chill in refrigerator while mixing the dressing.
FOR THE DRESSING ~ Combine mayonnaise, sugar, Parmesan cheese, vinegar, salt, and onion.
Pour it over the salad at least one hour before serving.