Italian Cauliflower Salad

Gloria Trefry Arra

For the salad

1 head of cauliflower

8 oz fresh mozzarella balls

1 cup of grape tomatoes

1 cup of spinach

½ cup red onion

½ cup peperoncini’s

½ cup black olives

4 oz Genoa salami

4 oz pepperoni

For the Dressing

½ cup extra virgin olive oil

Juice of one lemon plus 1 tsp lemon zest

Tsp Salt

Tsp Oregano

Tsp Basil

Tsp Rosemary

2 to 4 garlic cloves minced

Cracked pepper to taste

Start with a big microwave safe bowl. Chop cauliflower into bite size pieces. Add 2 Tbls water to bowl and microwave for 2 minutes. Drain water.

Add to cauliflower: mozzarella balls, spinach (roughly chopped), tomatoes halved or quartered depending upon size, chopped salami and pepperoni, chopped onion, sliced olives, and peperoncini’s.

Prepare the dressing, whisk well, and pour over salad. Mix gently and let marinate in the refrigerator before serving.

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