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Mediterranean Cauliflower Salad
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1 head cauliflower, cut into florets
1/4 cup red pepper, chopped
2 tbl fresh parsley, chopped
1/4 cup Greek olives
1 tbl capers
1 tbl wine vinegar
3 tbl olive oil
1/2 tsp. dried oregano
salt and pepper to taste
Steam cauliflower florets until just tender. Refresh under cold water to stop the cooking process. In a bowl, combine cauliflower, pepper, parsley, olives and capers. Toss lightly. Whisk together vinegar, oil and oregano. Pour over vegetables. Marinate in the fridge for two hours or overnight. Serve cold.
Makes 4 servings
4.3 carbs per serving.
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