Italian Cauliflower Salad

Authentic ingredients, such as Italian black olives, anchovies and hard-cooked eggs, make this the perfect salad for an Italian-themed menu.

Prep Time: 5 min
Total Time: 38 min
Makes: 4 servings

(4 ratings)

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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

Serve with...

Italian Roast Pork with Rosemary
Total Time: 1 hour 25 min

1.	Heat 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.
2.	Place cauliflower on serving platter. Arrange olives, capers, anchovy fillets and eggs around cauliflower. Mix remaining ingredients; pour over salad.

Did You Know...

Anchovies are tiny fish that are generally filleted, salt-cured and canned in oil. You can find them in specialty food shops sold flat or rolled.

Time Saver

Go ahead and use 2 cups of precut cauliflowerets, if you’d like.

Nutrition Information:

1 Serving: Calories 265 (Calories from Fat 205 ); Total Fat 23 g (Saturated Fat 4 g); Cholesterol 215 mg; Sodium 1030 mg; Total Carbohydrate 7 g (Dietary Fiber 3 g); Protein 10 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 26 %; Calcium 8 %; Iron 14 % Exchanges: 1 Vegetable; 1 Medium-Fat Meat; 3 1/2 Fat
*Percent Daily Values are based on a 2,000 calorie diet.

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