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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

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.