Colorful Cauliflower Salad Recipe

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My husband and I are both retired and attend many potlucks for the various clubs we're involved with. This colorful salad serves as a nice side dish for any main meal.
TOTAL TIME: Prep: 15 min. + chilling
MAKES:8-10 servings
TOTAL TIME: Prep: 15 min. + chilling
MAKES: 8-10 servings


  • 1 large head cauliflower, broken into florets and thinly sliced
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  • 1 medium green pepper, chopped
  • 1/2 cup chopped onion
  • 1/4 cup chopped pimientos
  • 1/2 cup vegetable oil
  • 3 tablespoons lemon juice
  • 3 tablespoons white wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon pepper

Nutritional Facts

3/4 cup: 135 calories, 12g fat (2g saturated fat), 0 cholesterol, 318mg sodium, 7g carbohydrate (3g sugars, 3g fiber), 2g protein.


  1. In a large bowl, combine cauliflower, olives, green pepper, onion and pimientos. Combine all dressing ingredients in a jar with tight-fitting lid; shake well. Pour over vegetables; toss to coat. Refrigerate overnight. Yield: 8-10 servings.
Originally published as Colorful Cauliflower Salad in Home-Style Soups, Salad and Sandwiches Cookbook 1996, p61

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contrarywife User ID: 2675625 202216
Reviewed Dec. 30, 2013

"Salad is pretty but not the most delicious. It's good, especially if you like cauliflower. Probably will not make again."

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