Recipe For Cauliflower Zucchini Toss


2 cups cauliflowerets
2 cups sliced zucchini
1/2 cup sliced green onions
1/2 cup pitted ripe olives, halved
1/3 cup vegetable oil
1/4 cup orange juice
2 tablespoons white wine vinegar or cider vinegar
1 teaspoon dried tarragon
1 teaspoon grated orange peel
1/2 teaspoon salt
1/4 teaspoon pepper
8 cups torn salad greens


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.