Marinated Lemon Tarragon Cauliflower Salad Recipes
LEMON-MUSTARD-TARRAGON VINAIGRETTE
Steps:
- In a medium bowl, whisk together the lemon juice, zest, mustard, tarragon, honey, and a little salt and pepper. Slowly whisk in the olive oil until emulsified.
MARINATED LEMON-TARRAGON CAULIFLOWER SALAD
A unique and fresh new way to serve cauliflower. This will keep in the fridge for quick and easy lunches and weeknight dinners. Also, a tasty option for a potluck.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes
Time 4h25m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk lemon zest and juice, Dijon mustard, chopped tarragon, honey, salt, and pepper together in a small bowl. Pour in olive oil slowly, whisking until marinade emulsified; set aside.
- Bring a medium pot of water to a boil, and working in batches, blanch the cauliflower until just tender, about 2 minutes. Drain and transfer to a large resealable plastic bag. Add marinade to the bag, seal tightly, and massage the florets until all are covered with the marinade. Chill in the fridge for 4 hours. Overnight is even better.
- Remove cauliflower from the bag, place in a large bowl, and add apple, Cheddar cheese, cucumber, celery, and red onion, tossing gently to combine. Garnish with tarragon leaves and serve.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 11.4 g, Cholesterol 7.7 mg, Fat 20.6 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 199 mg, Sugar 5 g
MARINATED CAULIFLOWER SALAD
I often serve this as an appetizer alongside a meat and cheese tray. But it can also be a side dish. -Stephanie Hase, Lyons, Colorado
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small saucepan, bring vinegar, oil and water just to a boil., Meanwhile, place next 5 ingredients in a large heatproof bowl. Add hot oil mixture; toss to coat. Refrigerate, covered, at least 6 hours or overnight, stirring occasionally. , Add carrot, onion, parsley and basil; toss to coat. Refrigerate, covered, 2 hours longer. Discard bay leaf. Serve with a slotted spoon.
Nutrition Facts : Calories 58 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 67mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 1g fiber), Protein 1g protein. Diabetic Exchanges
MARINATED LEMON-TARRAGON CAULIFLOWER SALAD
A unique and fresh new way to serve cauliflower. This will keep in the fridge for quick and easy lunches and weeknight dinners. Also, a tasty option for a potluck.
Provided by lutzflcat
Categories Vegetable Salads
Time 4h25m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk lemon zest and juice, Dijon mustard, chopped tarragon, honey, salt, and pepper together in a small bowl. Pour in olive oil slowly, whisking until marinade emulsified; set aside.
- Bring a medium pot of water to a boil, and working in batches, blanch the cauliflower until just tender, about 2 minutes. Drain and transfer to a large resealable plastic bag. Add marinade to the bag, seal tightly, and massage the florets until all are covered with the marinade. Chill in the fridge for 4 hours. Overnight is even better.
- Remove cauliflower from the bag, place in a large bowl, and add apple, Cheddar cheese, cucumber, celery, and red onion, tossing gently to combine. Garnish with tarragon leaves and serve.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 11.4 g, Cholesterol 7.7 mg, Fat 20.6 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 199 mg, Sugar 5 g
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