Cauliflower Olive Salad Recipe

5 2 3
Cauliflower Olive Salad Recipe
Cauliflower Olive Salad Recipe photo by Taste of Home
Publisher Photo

Cauliflower Olive Salad Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 15 min. + chilling
MAKES:
8 servings
TOTAL 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.
Originally published as Cauliflower Olive Salad in Taste of Home June/July 2003, p35

Nutritional Facts

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

  • 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
  1. In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired.
  2. 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.
Originally published as Cauliflower Olive Salad in Taste of Home June/July 2003, p35

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MY REVIEW
bonito15 User ID: 6959830 253594
Reviewed Sep. 3, 2016

"Just made this for a Labor Day party and it is not only beautiful but oh so delicious - followed the recipe exactly and can't wait to serve it."

MY REVIEW
capassmore User ID: 2455477 93817
Reviewed Nov. 27, 2011

"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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