Christmas Vegetable Salad
My sister gave me this recipe at a family gathering one year, and I've been making her colorful, crisp salad for holiday get-togethers, dinner parties and potlucks ever since.
This festive salad travels well and holds up beautifully on the buffet table, so it's ideal for making ahead. Serve it in a clear bowl so everyone can see the pretty color combination. —Mary Dean, Eau Claire, Wisc6 ServingsPrep: 15 min. + marinating
Ingredients
- 1/4 cup canola oil
- 1 tablespoon plus 1-1/2 teaspoons lemon juice
- 1 tablespoon plus 1-1/2 teaspoons white wine vinegar
- 1 teaspoon salt
- 1/2 teaspoon sugar
- Coarsely ground pepper
- 2 cups thinly sliced cauliflower
- 1/2 cup sliced pimiento-stuffed olives
- 1/3 cup chopped green pepper
- 1/3 cup chopped red pepper
Directions
- In a jar with a tight-fitting lid, combine the first six ingredients;
- shake well. In a salad bowl, combine the cauliflower, olives and
- peppers; drizzle with dressing and toss to coat. Cover and
- refrigerate for several hours or overnight. Yield: 6 servings.