Greek-Style Cauliflower Rice Salad

Total Time14 mins

HEALTHY FATS | DARK LEAFY GREENS | NON-STARCHY VEGETABLES

SERVES 6-8

1 head cauliflower, riced (about 4 cups)

⅓ cup red onion, finely chopped

1 red bell pepper, chopped

1 cup cherry tomatoes, halved

1 cucumber, chopped

2 cups arugula or baby spinach

1 can garbanzo beans ( chickpeas drained and rinsed

½ cup kalamata olives, chopped

1 can quartered artichoke hearts, drained and rinsed

salt and pepper, to taste

For the dressing

¼ cup extra virgin olive oil

¼ cup red wine vinegar

1 clove garlic, minced

1 tsp dijon mustard

1 tsp dried oregano

½ lemon, juiced

salt and pepper, to taste

For the dressing

Place all ingredients into a small jar with a tight-fitting lid. Shake until well combined.

For the salad

Remove cauliflower florets from the stem. Place in a food processor (working in batches, if necessary) and pulse until they resemble grains of rice. If you don't have a food processor, chopped cauliflower into small pieces. Transfer cauliflower to a large bowl and add remaining ingredients. Pour dressing over top and toss to combine.

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Greek-Style Cauliflower Rice Salad

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