Cauliflower Salad With Creamy Italian Dressing
This salad is a summer staple.
Servings: 12 servings
Calories: 58kcal
Ingredients
Salad
- 1 medium cauliflower
- 3 medium carrots
- ½ sweet onion chopped
- 3 Tbsps sundried tomatoes chopped
- 3 Tbsps sliced green olives
- ¼ cup red or green pepper chopped
- 3 Tbsps pepperoncini or hot pickled peppers, chopped
- 6 slices prosciutto optional but recommended
- 2 tablespoon fresh chopped basil optional
Dressing
- 1/12 cup olive oil
- ⅓ cup white vinegar
- 2 tablespoon mayonnaise
- 2 ½ tablespoon grated Parmesan
- juice of ¼ fresh lemon
- 1 teaspoon sugar
- 1 ½ teaspoon garlic powder
- 1 teaspoon salt
- ½ tsp black pepper
Instructions
Dressing
- Mix all dressing ingredient and shake well to blend. Set aside until ready to use.
Salad
- Rinse cauliflower and remove core. Chop florets into small pieces.
- Peel carrots and cut into ¼ inch coins. Halve or quarter the coins depending on size. You want carrot pieces about the same size as the cauliflower.
- Steam cauliflower and carrots 9-12 minutes until tender crisp. Check at 9 minutes. Do not overcook.
- Allow cauliflower and carrots to cool slightly. While still a bit warm pour half the dressing over them and toss to coat.
- Microwave the prosciutto slices for a 4-5 minutes on high till it is crispy. Check progress after a few minutes so you don't burn it. Crumble when it is cool enough to handle.
- Add all the other salad ingredients in a large bowl. Reserve the remaining salad dressing to pour over after salad is completely cool.
- Salad keeps well in the fridge for several days.
Nutrition
Calories: 58kcal | Carbohydrates: 7g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 288mg | Potassium: 277mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2705IU | Vitamin C: 32mg | Calcium: 35mg | Iron: 1mg