ITALIAN CAULIFLOWER SALAD

Italian Cauliflower Salad image

Authentic ingredients, such as Italian black olives, anchovies and hard-cooked eggs, make this the perfect salad for an Italian-themed menu.

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 38m

Yield 4

Number Of Ingredients 9

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Ingredients

1 small head cauliflower, separated into flowerets
1 cup imported Italian black olives, pitted
2 tablespoons large capers, drained
6 flat anchovy fillets in oil
4 hard-cooked eggs, cut into fourths
1/4 cup olive or vegetable oil
1 tablespoon red wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add cauliflower. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until crisp-tender; drain. Cool about 20 minutes to room temperature.
Place cauliflower on serving platter. Arrange olives, capers, anchovy fillets and eggs around cauliflower. Mix remaining ingredients; pour over salad.

Nutrition Facts : Calories 265, Carbohydrate 7 g, Cholesterol 215 mg, Fat 3 1/2, Fiber 3 g, Protein 10 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1030 mg

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