Vinaigrette
1/3 cup oil
¼ cup orange juice
2 Tbsp. tarragon vinegar or cider vinegar
1 tsp. dried tarragon leaves
1 tsp. grated orange peel
½ to 1 tsp. salt
½ tsp. coarse ground black pepper
Salad
2 cups bite sized fresh cauliflower florets
2 small zucchini, sliced (2 cups)
½ cup sliced green onions
½ cups halved pitted ripe olives, drained
8 cups torn mixed salad greens
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In jar with tight-fitting lid, combine all vinaigrette ingredients; shake well.
To partially cook cauliflower, plunge into rapidly boiling water for 1-2 minutes; drain. Place in large bowl. Pour vinaigrette over warm cauliflower. Add zucchini, onions and olives; toss gently.
Cover; refrigerate at least 2 hours to blend flavors.
To serve, add salad greens to cauliflower mixture; toss gently.
Makes 12 (1 cup) servings.