Lemon Fennel Salad
This simple, make-ahead Best Ever Lemony Cauliflower Fennel Salad recipe is just perfect for potlucks or buffet parties. Whether served chilled or at room temperature, the vegetables retain just a hint of their firm texture, and the tangy vinaigrette turns this simple fennel 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
- 1/2 cup extra virgin olive oil
- 1/4 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.
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