Taste of Home
Cauliflower Olive Salad
TOTAL TIME: Prep: 15 min. + chilling
YIELD: 8 servings.
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
Ingredients
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5 to 6 cups cauliflowerets
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1 cup chopped green pepper
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1 cup pimiento-stuffed olives, sliced
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1 can (4-1/4 ounces) chopped ripe olives, drained
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1/2 cup chopped sweet red pepper
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1/2 cup chopped red onion, optional
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DRESSING:
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3 tablespoons lemon juice
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3 tablespoons cider vinegar
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1/2 teaspoon sugar
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1/4 teaspoon pepper
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1/2 cup vegetable oil
Directions
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1.
In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired.
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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.
Nutrition Facts
3/4 cup: 198 calories, 19g fat (2g saturated fat), 0 cholesterol, 518mg sodium, 9g carbohydrate (3g sugars, 3g fiber), 2g protein.
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