Cauliflower Fennel Salad
This make-ahead Lemon Fennel Salad recipe is perfect for potlucks or buffet parties. The tangy vinaigrette turns this simple salad into a taste sensation!
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings 6 servings
- 1 head cauliflower separated in florets
- 1 lemon thinly sliced
- 1 head fennel chopped
- 1 cup olives green and/or black
- 2 cups cherry tomatoes halved
- ½ cup extra virgin olive oil
- ¼ cup white vinegar
- juice of 1 lemon
- 2 tablespoons Italian parsley fresh
- 2 teaspoons oregano minced, fresh or 1 teaspoon dry
- 1 teaspoon dry mustard
- 1 clove garlic minced
- salt and pepper to taste
In a non-reactive bowl, pour boiling water over the cauliflower and lemon and allow to stand together for about 8 minutes.
Meanwhile, combine all of the ingredients for the vinaigrette together in a mason jar. Set aside.
Drain water from cauliflower and lemons and place in a non-reactive mixing bowl.
Add the fennel.
Pour the vinaigrette over the vegetables and toss everything together.
Cover and refrigerate for a minimum of 2 hours or up to 2 days in an airtight container.
Just before serving, add sliced tomatoes and toss together.
Taste and adjust seasonings.
Garnish with fennel fronds and serve.
There is an idle refrigeration time of 2 hours in order for the flavors to marinate.
Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used.
*adapted from Canadian Living
Serving: 1serving | Calories: 246kcal | Carbohydrates: 12g | Protein: 3g | Fat: 21g | Saturated Fat: 3g | Sodium: 406mg | Potassium: 606mg | Fiber: 5g | Sugar: 3g | Vitamin A: 505IU | Vitamin C: 73.7mg | Calcium: 75mg | Iron: 1.7mg