CAULIFLOWER ZUCCHINI TOSS

Cauliflower Zucchini Toss image

I appreciate make-ahead recipes like this that keep me out of the kitchen. -Paula Marchesi, Lenhartville, Pennsylvania

Provided by Taste of Home

Categories Lunch

Time 20m

Yield 14-16 servings.

Number Of Ingredients 12

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 zest
1/2 teaspoon salt
1/4 to 1/2 teaspoon pepper
8 cups torn salad greens

Steps:

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.

Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 116mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein.