Soup Loving Nicole Recipe ∶ Zesty Cauliflower Antipasto Salad

Light and refreshing Italian-themed summer salad that replaces pasta with cauliflower. I typically make my own salad dressing but found that olive oil solidifies when refrigerated and bottled dressing works best in this. It also adds a ton of flavor, cutting down on the ingredient list. This is a great side dish for a summertime BBQ or picnic. Serve cold or at room temperature.

Ingredients

• 1 medium head cauliflower, cut into small florets
• 1 small red onion, sliced
• ½ cup Italian-style salad dressing
• 12 grape tomatoes, halved
• 1 (14 ounce) can quartered artichoke hearts, drained
• ½ cup sliced Kalamata olives
• ½ cup mild banana pepper rings
• 8 ounces small fresh mozzarella balls (such as BelGioioso®)
• 4 ounces Genoa salami, chopped

Cooking Directions

1. Place cauliflower, onion, and salad dressing in a large bowl. Stir to coat. Cover and marinate for 30 minutes.
2. Add tomatoes, artichoke hearts, olives, banana peppers, mozzarella balls, and salami; stir to combine.

Nutrition Facts

• calories242.7
• carbohydrateContent12.1 g
• cholesterolContent36.5 mg
• fatContent17.3 g
• fiberContent3.3 g
• proteinContent10.8 g
• saturatedFatContent6.7 g
• sodiumContent882.1 mg
• sugarContent3.1 g