1 medium head cauliflower, cut into small florets (about 6 cups)
1 small red onion, sliced (about 3/4 cup)
12 grape tomatoes, halved (about 1 cup)
1 can (14-oz) quartered artichoke hearts, drained
1/2 cup sliced pitted green olives
1/2 cup jarred mild banana pepper rings
8-oz mini fresh mozzarella balls
4-oz (or more) sliced Genoa salami, chopped
3/4 cup Italian-style dressing (watch sugar content)
Fresh oregano for garnish, optional
Stir together cauliflower, onion, tomatoes, artichoke hearts, olives, peppers, mozzarella and salami in a large bowl. Add dressing and toss to coat. Chill, covered, at least a half hour but up to 3 days. Garnish with oregano before serving, if using.
Yield: 10 servings Per 1 cup serving: 179 calories, 12g fat (4g sat), 10g carbs, 9g protein, 770mg sodium (I suggest omitting the olives, if you are concerned about the sodium).
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