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.
1 small head cauliflower, separated into flowerets
1 cup imported Italian black olive, 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
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
mins or until crisp-tender; drain. Cool about 20 mins to room temp.Place
cauliflower on serving platter. Arrange olives, capers, anchovy fillets
and eggs around cauliflower. Mix remaining ingredients; pour over salad.
Serves 4
1 Serving: Cals 265 (Cals from Fat 205 ); Total Fat 23 g (Sat Fat 4
g);Chol 215 mg; Sod 1030 mg; Total Carb 7 g (Dietary Fiber 3 g); Protein
10 g % Daily Value: Vitamin A 8 %; Vitamin C 26 %; Calcium 8 %; Iron 14
%
Exchanges: 1 Vegetable; 1 Medium-Fat Meat; 3 1/2 Fat