Zesty Cauliflower Antipasto Salad

Ingredients and Weight:

• 1 large head of cauliflower (about 2 pounds), cut into bite-sized florets
• 1 cup chopped mixed olives
• 1 cup chopped roasted red peppers
• 1/2 cup chopped artichoke hearts
• 1/2 cup sliced pepperoncini
• 1/4 cup chopped sun-dried tomatoes
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh basil
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Preparation Time:

• 15 minutes

Cooking Time:

• 0 minutes (no cooking)

Difficulty Level:

• 1 (simple)

Preparation Method Steps:

1. Combine all ingredients in a large bowl and stir well.
2. Season with salt and black pepper to taste.
3. Refrigerate for at least 30 minutes before serving.

Nutritional Information:

• Calories: 195 per serving (1 cup)
• Fat: 16g
• Protein: 4g
• Carbohydrates: 14g
• Fiber: 3g
• Sodium: 320mg

Dish Characteristics:

• Crisp and colorful
• Tangy and flavorful
• Gluten-free and vegan

User Comments:

"This salad is so refreshing and flavorful! I love the combination of cauliflower, olives, and roasted red peppers."

"Perfect for a summer party or barbecue. It's quick and easy to make, and everyone loves it."

"This salad is a great way to get your veggies in. It's packed with nutrients and fiber."

Special Precautions and Tips:

• If you don't have roasted red peppers on hand, you can use canned ones.
• You can also add other vegetables to this salad, such as cucumbers, celery, or carrots.
• This salad is best served chilled.