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Cauliflower Salad (Italian)

Source: The Olive Cellar, Northland Ave., Appleton

This is a cold salad; nice change from the traditional cold Italian pasta salad and keeps for several days.
Made camping at Firefly Sept. 2021

Ingredients

  • 1 head cauliflower (medium size)
  • 8 oz. fresh mozzarella balls
  • 1 c. grape tomatoes, halved
  • 1 c. fresh baby spinach, roughly chopped
  • 1/2 c. pepperoncini’s, chopped
  • 4 oz. genoa salami, cut up
  • 4 oz. pepperoni slices, cut in half (I use turkey pepperoni)
  • 1/3 c. red onion, chopped
  • ½ c. black olives, sliced

Dressing

  • ½ c. extra virgin olive oil
  • juice from 1 lemon (save zest)
  • 1 t. lemon zest
  • 1 t. salt
  • 1 t. dried oregano
  • 1 t. dried basil
  • 1 t. dried rosemary
  • 2-4 garlic cloves, minced
  • coarse cracked pepper, to taste
  • red pepper flakes, optional

Instructions

Dressing: Mix all ingredients together in a bowl and whisk well. Set aside.

Chop cauliflower into bite size pieces and place in a microwavable bowl. Add 2 tablespoons water and microwave for 2 minutes. Drain water.

Add to the cauliflower bowl, the mozzarella balls, spinach, tomatoes, salami, pepperoni, chopped onion, black olives and pepperoncini’s.

Pour dressing over vegetables and meats; mix gently and let marinate in refrigerator for several hours before serving.

NOTE: Serves 8