Marinated Cauliflower, Olive, and Arugula Salad

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 olives, 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.