Marinated Cauliflower, Olive, and Arugula Salad Recipe

Name: Marinated Cauliflower, Olive, and Arugula Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup red wine vinegar, plus; 2 tablespoons red wine vinegar; 6 tablespoons Dijon mustard; 1 cup canola oil; 1 large head cauliflower, cut into 1-inch florets (about 6 cups); 2 cups kalamata olives, pitted, halved; 1 ½ cups chopped celery; 1 bunch green onion, chopped; ¼ cup chopped fresh Italian parsley; 16 cups arugula (about 10 ounces)

Servings: persons

½ cup red wine vinegar, plus
2 tablespoons red wine vinegar
6 tablespoons Dijon mustard
1 cup canola oil
1 large head cauliflower, cut into 1-inch florets (about 6 cups)
2 cups kalamata olives, pitted, halved
1 ½ cups chopped celery
1 bunch green onion, chopped
¼ cup chopped fresh Italian parsley
16 cups arugula (about 10 ounces)

1
Whisk vinegar and mustard in small bowl; gradually whisk in oil.
2
Season dressing generously with salt and pepper.
3
Combine cauliflower, olives, and celery in large bowl.
4
Add 3/4 cup dressing; toss to coat.
5
Cover salad and remaining dressing separately; chill overnight.
6
Mix green onions and parsley into salad.
7
Arrange arugula on platter; drizzle with remaining dressing.
8
Top arugula with cauliflower mixture.
9
Sprinkle with pepper.

588

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ½ cup red wine vinegar, plus, 2 tablespoons red wine vinegar, 6 tablespoons Dijon mustard, 1 cup canola oil, and more.

Yes, Marinated Cauliflower, Olive, and Arugula Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Marinated Cauliflower, Olive, and Arugula Salad

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