Cauliflower Antipasto Salad

Recipe

Salad
Cauliflower Antipasto Salad

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4 out of 5 stars
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Recipe Data

8
Servings

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    Servings and Ingredients

    Ingredients
    Serves 8
    QuantityIngredientAdd
    1 head(s)cauliflower, cut into florets
    1(13.75 oz) can quartered artichoke hearts, drained
    ½ c.chopped garlic-stuffed Spanish olives
    ½ c.chopped roasted red peppers
    ½ c.chopped fresh parsley
    ¼ c.light basil and balsamic vinaigrette
    ½ c.Hy-Vee shredded Parmesan cheese
    Hy-Vee salt and Hy-Vee pepper, to taste

    Directions

    1. Cook cauliflower florets in boiling salted water for 5 to 8 minutes or until fork-tender. Drain. Immediately put florets into a bowl of ice water to stop the cooking. Drain.
    2. Combine cauliflower florets, artichoke hearts, olives, red peppers and parsley. Toss with vinaigrette. Refrigerate for at least 1 hour.
    3. Sprinkle with cheese. Season with salt and pepper, if desired.

    Nutrition facts

    Servings

    90 Calories per serving

    Amounts Per Serving

    • Total Fat: 4g
    • Cholesterol: 0mg
    • Sodium: 530mg
    • Total Carbohydrates: 8g
    • Protein: 5g

    Daily Values

    0%
    Vitamin A 10%
    0%
    Vitamin C 40%
    0%
    Iron 6%
    0%
    Calcium 10%