Ingredients
8
8 servings
- •1 medium head cauliflower, cut into bite-sized pieces
- •½ cup mayonnaise
- •2 tablespoons extra-virgin olive oil
- •1 tablespoon good-quality balsamic vinegar
- •1 teaspoon lemon juice
- •½ teaspoon Dijon mustard
- •1 clove garlic, minced
- •1 pinch salt and ground black pepper to taste
- •1 (14 ounce) can artichoke hearts in water, drained
- •1 cup cherry or grape tomatoes, halved
- •⅓ cup sliced black olives
- •⅓ cup sliced green olives
- •1 green bell pepper, cut into 1/2-inch pieces
- •2 ounces Genoa salami, cut into bite-sized pieces
- •2 ounces Asiago cheese, diced
- •3 ounces prosciutto, slices rolled and cut in half
- •1 tablespoon chopped fresh basil, or to taste
Instructions
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until barely fork-tender, 6 to 7 minutes. Remove to a metal mixing bowl and refrigerate, about 20 minutes.
- Meanwhile, for the dressing, stir mayonnaise, olive oil, balsamic vinegar, lemon juice, mustard, and garlic together in a small bowl. Season with salt and pepper and set aside.
- Add artichokes, tomatoes, olives, bell pepper, salami, and Asiago cheese to the cooled cauliflower. Toss with the dressing and place prosciutto rolls around the top.
- Refrigerate salad until ready to serve. Garnish with fresh basil before serving.
Nutritional Facts
Per 8 servings
- Calories: 272
- Carbohydrate: 9g
- Fat: 23g
- Fiber: 3g
- Protein: 8g
- Sugar: 2g
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