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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
This recipe is:
Quick
Nutritional 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.
Originally published as Cauliflower Olive Salad in Taste of Home June/July 2003, p35
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Reviewed on Nov. 27, 2011 by capassmore
I mae this salad several years ago whenit cae out in a Christmas issue of Taste of Home and we all loved and I lost it and just found it again on your website, I made it for athanksgiving potluck, every one loved it,and called the next day for the recipe. The only thing I changed was I didnt use sugar in the dressing because it didnt keep as well. The peppers broke down faster wih the sugar in it. Its a great winter salad,crunchy and delicious.
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