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Christmas Vegetable Salad

My sister gave me this recipe at a family gathering one year, and I've been making her colorful, crisp salad for holiday get-togethers, dinner parties and potlucks ever since. This festive salad travels well and holds up beautifully on the buffet table, so it's ideal for making ahead. Serve it in a clear bowl so everyone can see the pretty color combination. —Mary Dean, Eau Claire, Wisconsin
  • Total Time
    Prep: 15 min. + marinating
  • Makes
    6 servings


  • 1/4 cup canola oil
  • 1 tablespoon plus 1-1/2 teaspoons lemon juice
  • 1 tablespoon plus 1-1/2 teaspoons white wine vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • Coarsely ground pepper
  • 2 cups thinly sliced cauliflower
  • 1/2 cup sliced pimiento-stuffed olives
  • 1/3 cup chopped green pepper
  • 1/3 cup chopped red pepper


  • In a jar with a tight-fitting lid, combine the first 6 ingredients; shake well. In a salad bowl, combine the cauliflower, olives and peppers; drizzle with dressing and toss to coat. Cover and refrigerate for several hours or overnight.
Nutrition Facts
1/2 cup: 120 calories, 12g fat (1g saturated fat), 0 cholesterol, 644mg sodium, 4g carbohydrate (2g sugars, 1g fiber), 1g protein.

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Average Rating:
  • Sue Zappa
    Dec 22, 2014

    Was a huge hit at our family's Christmas decorating contest! Am planning to make it for Christmas Day dinner, too! After reading the comments, I had peperoccinis available for those who like them. I thought they added a great flavor to the salad! Was very attractive in my cut-glass bowl, too!

  • 5173nancy
    Dec 21, 2014

    Disappointing! Glad I tried this before making it for Christamas!

  • montnan
    Dec 11, 2014

    I've made a similar thing for years and call it "Winter Salad". I add sliced carrots and often add marinated artichoke hearts, using a little additional of the artichoke marinade as the dressing. I may make a large batch and keep in the frig for several days, taking some out each day to toss with some lettuce, pine nuts, snap peas, pepperocini, and whatever else I have on hand that sounds good. I sometimes rinse off the artichoke hearts and use another dressing. This is versatile and always a hit.

  • CecileHill
    Dec 10, 2014

    This was a great salad, for someone who doesn't like peppers or stuffed olives it was great.

  • Cyn1ee
    Dec 26, 2012

    No comment left

  • lottieda
    Dec 11, 2011

    No comment left

  • Monarchsmomma
    Dec 23, 2010

    No comment left

  • Nel58
    Jan 8, 2010

    I made this for Christmas Day and was a big success. Then I made it for a baby shower and everyone loved this recipe. I could make this every week my Husband really likes this salad.

  • gskremser2
    Dec 26, 2009

    Very tangy and tasty, albeit unusual. My family liked this salad--it went well with lasagna as a side dish, believe it or not!

  • gskremser
    Dec 26, 2009

    No comment left