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Cauliflower Olive Salad Recipe

Photo by: 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

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8 Servings
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.

Nutrition Facts: 1 serving (3/4 cup) equals 198 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 518 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein.

Cauliflower Olive Salad published in Taste of Home June/July 2003, p35

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