Nutritional Info

Nutrition Facts

Serving Size 1 (56g)

Calories 212
Calories from Fat 150 (71%)
Amount Per Serving %DIV
Total Fat 16.6g 26%
Saturated Fat 10.9g 55%
Monounsaturated Fat 5.1g
Polyunsaturated Fat 0.7g
Trans Fat 0.0g
Cholesterol 45mg 15%
Sodium 16.7mg 1%
Potassium 57.3mg 1%
Total Carbohydrate 14.1g 5%
Dietary Fiber 0.4g 2%
Sugars 11g
Protein 0.5g 1%

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Recipe Description
Cauliflower is a creamy colored cousin of broccoli, and is endowed with the same healthiful qualities. Don't bother peeling the zucchini for this salad unless the skin seems tough.
Prep time
2 hr 20 min
Cook time
2 min
Ready In
2 hr 22 min


Serves Tool

Serves To:USMetric
1/3 Cup(c)  oil
1/4 Cup(c)  orange juice
2 Tablespoon(T)  tarragon vinegar or cider vinegar
1 Teaspoon(t)  tarragon leaves, dried
1 Teaspoon(t)  orange peel, grated
1/2 Teaspoon(t)  salt
1/2 Teaspoon(t)  black pepper, coarsely ground
2 Cup(c)  fresh cauliflower florets
2 Cup(c)  small zucchini, sliced
1/2 Cup(c)  green onions, sliced
1/2 Cup(c)  ripe olives, drained, halved and pitted
8 Cup(c)  mixed salad greens, torn


In jar with tight fitting lid, combine all vinaigrette ingredients and shake well. To partially cook cauliflower, plunge into rapidly boiling water for 1 to 2 minutes. Drain. Place in large bowl. Pour vinaigrette over warm cauliflower. Add zucchini, onions and olives. Toss gently. Cover and refrigerate at least 2 hours to blend flavors. To serve, add salad greens to cauliflower mixture. Toss gently.

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