Cauliflower Zucchini Toss

Ingredients

• 2 cups cauliflower florets 
• 2 tablespoons apple cider vinegar 
• 1 teaspoon tarragon dried
• 0.5 cup spring onion sliced
• 0.5 cup olives pitted ripe halved
• 0.3 cup orange juice 
• 1 teaspoon orange zest grated
• 0.3 teaspoon pepper 
• 8 cups the salad 
• 0.5 teaspoon salt 
• 0.3 cup vegetable oil 
• 2 cups zucchini sliced

Equipment

• bowl
• sauce pan

Directions

1. Add 1 in. of water to a saucepan; add cauliflower. Bring to a boil. Reduce heat; cover and simmer for 5-8 minutes or until crisp-tender. rinse in cold water; drain and place in a large bowl.
2. Add zucchini, onions and olives; toss.
3. In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel, salt and pepper; shake well.
4. Pour over cauliflower mixture and toss to coat. Cover and refrigerate for 2 hours. Just before serving, toss with salad greens.