In large saucepan of boiling salted water cook cauliflower until just tender, about 4 minutes. In a colander drain cauliflower and rinse under cold water to stop cooking. Drain cauliflower well and in a large bowl toss with olives, celery, peperoncini, capers, and caper berries.
In a blender blend vinaigrette ingredients until combined well.
Add vinaigrette to salad, tossing well, and season with salt and pepper.
Salad will improve in flavor if kept, covered and chilled, at least 1 day and up to 3. Bring salad to room temperature before serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (91g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 129 (83%)|
|Amt Per Serving||% DV|
|Total Fat 14.4g||19 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 10mg||3 %|
|Sodium 82.6mg||3 %|
|Potassium 239mg||6 %|
|Total Carbohydrate 3g||1 %|
|Dietary Fiber 1.4g||6 %|
|Sugars, other 1.5g|
|Protein 4.5g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 155
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