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Cauliflower Olive Salad Recipe

Cauliflower Olive Salad Recipe

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
TOTAL TIME: Prep: 15 min. + chilling YIELD:8 servings

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

  • 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.

Nutritional Facts

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

Reviews for Cauliflower Olive Salad

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MY REVIEW
capassmore
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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