Cauliflower Antipasto Salad recipe
All Recipes Salad Vegetable Salad Recipes Cauliflower
Ingredients
- 1 medium head cauliflower, cut into bite-sized pieces ½ cup mayonnaise 2 tablespoons extra-virgin olive oil 1 tablespoon good-quality balsamic vinegar 1 teaspoon lemon juice ½ teaspoon Dijon mustard 1 clove garlic, minced 1 pinch salt and ground black pepper to taste 1 (14 ounce) can artichoke hearts in water, drained 1 cup cherry or grape tomatoes, halved ⅓ cup sliced black olives ⅓ cup sliced green olives 1 green bell pepper, cut into 1/2-inch pieces 2 ounces Genoa salami, cut into bite-sized pieces 2 ounces Asiago cheese, diced 3 ounces prosciutto, slices rolled and cut in half 1 tablespoon chopped fresh basil, or to taste
Nutrition Info
- 272 caloriescarbohydrate: 9 gcholesterol: 27.9 mgfat: 23.4 gfiber: 2.9 gprotein: 8 gsaturatedFat: 5.5 gservingSize: -sodium: 888.5 mgsugar: 2.2 gtransFat: : -unsaturatedFat: : -
Directions Cauliflower Antipasto Salad
Directions
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Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
Refrigerate salad until ready to serve. Garnish with fresh basil before serving.