This is a cold salad; nice change from the traditional cold Italian pasta salad and keeps for several days.
Made camping at Firefly Sept. 2021
1 head cauliflower (medium size)
8 oz. fresh mozzarella balls
1 c. grape tomatoes, halved
1 c. fresh baby spinach, roughly chopped
1/2 c. pepperoncini’s, chopped
4 oz. genoa salami, cut up
4 oz. pepperoni slices, cut in half (I use turkey pepperoni)
1/3 c. red onion, chopped
½ c. black olives, sliced
½ c. extra virgin olive oil
juice from 1 lemon (save zest)
1 t. lemon zest
1 t. salt
1 t. dried oregano
1 t. dried basil
1 t. dried rosemary
2-4 garlic cloves, minced
coarse cracked pepper, to taste
red pepper flakes, optional
Dressing: Mix all ingredients together in a bowl and whisk well. Set aside.
Chop cauliflower into bite size pieces and place in a microwavable bowl. Add 2 tablespoons water and microwave for 2 minutes. Drain water.
Add to the cauliflower bowl, the mozzarella balls, spinach, tomatoes, salami, pepperoni, chopped onion, black olives and pepperoncini’s.
Pour dressing over vegetables and meats; mix gently and let marinate in refrigerator for several hours before serving.