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Cauliflower Olive Salad

 Cauliflower Olive Salad
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
8 ServingsPrep: 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.
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.