Cauliflower Zucchini Toss

• 2 cups cauliflowerets
• 2 cups sliced zucchini
• 1/2 cup sliced green onions
• 1/2 cup halved pitted ripe olives
• 1/3 cup vegetable oil
• 1/4 cup orange juice
• 2 tablespoons cider vinegar
• 1 teaspoon dried tarragon
• 1 teaspoon grated orange zest
• 1/2 teaspoon salt
• 1/4 to 1/2 teaspoon pepper
• 8 cups torn salad greens

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. Add zucchini, onions and olives; toss.
2. In a jar with a tight-fitting lid, combine the oil, orange juice, vinegar, tarragon, orange peel, salt and pepper; shake well.
3. Pour over cauliflower mixture and toss to coat. Cover and refrigerate for 2 hours. Just before serving, toss with salad greens.

cauliflowerets, zucchini, green onions, olives, vegetable oil, orange juice, cider vinegar, tarragon, orange zest, salt, pepper, torn salad greens

Taken from www.tasteofhome.com/recipes/cauliflower-zucchini-toss/ (may not work)