Authentic ingredients, such as Italian black olives, anchovies and hard-cooked eggs, make this the perfect salad for an Italian-themed menu.
Italian Cauliflower Salad
- Prep Time 5 min
- Total 38 min
- Servings 4
- Ingredients 9
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
Instructions
-
Step1Heat 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.
-
Step2Place cauliflower on serving platter. Arrange olives, capers, anchovy fillets and eggs around cauliflower. Mix remaining ingredients; pour over salad.
Nutrition
265
Calories
23 g
Total Fat
10 g
Protein
7 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 265
- Calories from Fat
- 205
- Total Fat
- 23 g
- Saturated Fat
- 4 g
- Cholesterol
- 215 mg
- Sodium
- 1030 mg
- Potassium
- 310 mg
- Total Carbohydrate
- 7 g
- Dietary Fiber
- 3 g
- Protein
- 10 g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 26%
- 26%
- Calcium
- 8%
- 8%
- Iron
- 14%
- 14%
Exchanges:
1 Vegetable; 3 1/2 Fat;Tips from the Betty Crocker Kitchens
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