Marinated Cauliflower, Olive, and Arugula Salad

• 12 cup red wine vinegar, plus
• 2 tablespoons red wine vinegar
• 6 tablespoons Dijon mustard
• 1 cup canola oil
• 1 large head cauliflower, cut into 1-inch florets (about 6 cups)
• 2 cups kalamata olives, pitted, halved
• 1 12 cups chopped celery
• 1 bunch green onion, chopped
• 14 cup chopped fresh Italian parsley
• 16 cups arugula (about 10 ounces)

1. Whisk vinegar and mustard in small bowl; gradually whisk in oil.
2. Season dressing generously with salt and pepper.
3. Combine cauliflower, olives, and celery in large bowl.
4. Add 3/4 cup dressing; toss to coat.
5. Cover salad and remaining dressing separately; chill overnight.
6. Mix green onions and parsley into salad.
7. Arrange arugula on platter; drizzle with remaining dressing.
8. Top arugula with cauliflower mixture.
9. Sprinkle with pepper.

red wine vinegar, red wine vinegar, mustard, canola oil, head cauliflower, kalamata olives, celery, green onion, fresh italian parsley, arugula

Taken from www.food.com/recipe/marinated-cauliflower-olive-and-arugula-salad-282540 (may not work)