Cauliflower Olive Salad
Taste of Home
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This colorful toss combines cauliflower and black and green olives with sweet peppers and red onion for a satisfying blend of flavors. The lemony vinaigrette coats the salad well and gives it a pleasing tartness.
-Nancy Holland, Morgan Hill, California
SERVINGS: 8
CATEGORY: Salads
METHOD: Chill
TIME: Prep: 15 min. + chilling
Ingredients:
- 5 to 6 cups cauliflowerets
- 1 cup chopped green pepper
- 1 cup pimiento-stuffed olives, sliced
- 1 can (4-1/4 ounces) chopped ripe olives, drained
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped red onion, optional
- DRESSING:
- 3 tablespoons lemon juice
- 3 tablespoons cider vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
- 1/2 cup vegetable oil
Directions:
In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired.
In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Yield: 8 servings.