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Marinated Cauliflower, Olive, and Arugula Salad

Recipe #282540 | 20 min | 15 min prep | SERVES 4 (Change Servings)
(0) RATE IT NOW READ REVIEWS

dicentra

RECIPE BY: dicentra

Epicurious. Make a day ahead.

Posted on: Jan 29, 2008

Print Recipe

Ingredients

  • 1/2 cup red wine vinegar, plus
  • 2 tablespoons red wine vinegar
  • 6 tablespoons Dijon mustard
  • 1 cup canola oil
  • 1 large head cauliflower, cut into 1-inch florets (about 6 cups)
  • 2 cups kalamata olive, pitted, halved
  • 1 1/2 cups chopped celery
  • 1 bunch green onion, chopped
  • 1/4 cup chopped fresh Italian parsley
  • 16 cups arugula (about 10 ounces)

    • Directions

    1. 1
      Whisk vinegar and mustard in small bowl; gradually whisk in oil. Season dressing generously with salt and pepper.
    2. 2
      Combine cauliflower, olives, and celery in large bowl. Add 3/4 cup dressing; toss to coat.
    3. 3
      Cover salad and remaining dressing separately; chill overnight.
    4. 4
      Mix green onions and parsley into salad. Arrange arugula on platter; drizzle with remaining dressing.
    5. 5
      Top arugula with cauliflower mixture. Sprinkle with pepper.

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    Nutrition Facts

    Serving Size 1 (505g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    red wine vinegar

    red wine vinegar

    Calories 662
    Calories from Fat 569 (85%)
    Amount Per Serving %DV
    Total Fat 63.3g 97%
    Saturated Fat 5.0g 25%
    Monounsaturated Fat 38.0g
    Polyunsaturated Fat 17.4g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 959mg 39%
    Potassium 1172mg 33%
    Total Carbohydrate 23.6g 7%
    Dietary Fiber 10.9g 43%
    Sugars 8.7g
    Protein 8.6g 17%
    Vitamin A 3011mcg 60%
    Vitamin B6 0.6mg 30%
    Vitamin B12 0.0mcg 0%
    Vitamin C 122mg 204%
    Vitamin E 14mcg 48%
    Calcium 293mg 29%
    Iron 5mg 30%

    detailed view...

    how is this calculated?

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