Heart-Healthy Mediterranean Cauliflower Salad

You may have heard about the heart-healthy Mediterranean diet. Year after year, it tops the U.S. News & World Report annual ranking of best diets. Based on traditional foods of Greece, Italy, and other countries that border the Mediterranean Sea, the diet emphasizes fish, fruits, vegetables, beans, high-fiber breads, whole grains, nuts, and olive oil.

Our Mediterranean Cauliflower Salad combines the best of this eating style. Served as a lunch or side dish, this tasty make-ahead salad stays fresh for days when refrigerated. Be creative by adding chickpeas, feta cheese, chopped cucumber or even anchovies or tuna. Substitute broccoli for the cauliflower. And the vinaigrette dressing is great over greens. 

Total time: 30 minutes 

INGREDIENTS

For vinaigrette dressing:

• ¼ cup extra virgin olive oil
• 1 Tablespoon red wine vinegar
• 1 Tablespoon fresh lemon juice
• ¼ teaspoon garlic powder
• ½ teaspoon kosher salt (or regular table salt)
• ¼ teaspoon ground black pepper
• 1 teaspoon dried oregano or Italian seasoning

For Salad:

• 1 small head of cauliflower, cored with stems removed and trimmed into florets (4-5 cups)  
• ¼ cup roasted red peppers, sliced, and drained
• ¼ cup Kalamata or green olives, cut in half
• ¼ cup sun-dried tomatoes in olive oil, drained and sliced
• ¼ cup red onion, sliced or diced 
• ¼ cup parsley, curly or flat leaf, chopped
• ¼ teaspoon crushed red pepper flakes, optional

INSTRUCTIONS

1. Rinse and drain cauliflower florets. 
2. In a small bowl, whisk together the vinaigrette ingredients for the dressing. 
3. In a medium to large bowl, combine all the salad ingredients. 
4. Add the vinaigrette dressing and mix well. Serve immediately or refrigerate to serve later. 
5. Stir from bottom up to recoat vinaigrette dressing before serving.  

Makes 4-5 cups.  Keeps well in refrigerator for 4 to 5 days. 

Nutritional Information
Per 1 cup serving: 137 calories; 11.9g total fat; 116mg sodium; 0.0mg cholesterol; 7.8g carbohydrate; 3.4g sugars; 3.3g fiber; 2.6g protein; 422mg potassium.