• 14servings
  • 20minutes
  • 58calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsB9, C, P
MineralsZinc, Copper, Natrium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups cauliflowerets

  2. 2 cups sliced zucchini

  3. 1/2 cup sliced green onions

  4. 1/2 cup halved pitted ripe olives

  5. 1/3 cup vegetable oil

  6. 1/4 cup orange juice

  7. 2 tablespoons cider vinegar

  8. 1 teaspoon dried tarragon

  9. 1 teaspoon grated orange peel

  10. 1/2 teaspoon salt

  11. 1/4 to 1/2 teaspoon pepper

  12. 8 cups torn salad greens

Instructions Jump to Ingredients ↑

  1. Cauliflower Zucchini Toss Recipe photo by Taste of Home 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.


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