Christmas Vegetable Salad

Name: Christmas Vegetable Salad
Prep time: 15 min
Total time: 15 min
Yield: 6 servings.
Ingredients: 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

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

Ingredients

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

Directions

In a jar with a tight-fitting lid, combine the first six 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.

Originally published as Christmas Vegetable Salad in Country December/January 1990

Reviews

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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.
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!
grandma31

Dec 22, 2009

I have used this recipe often. Sometimes we substitute Splenda for the sugar. I used red wine vinegar and 1 packet of Splenda. Delicious.
valcat4me

Dec 22, 2009

I grew up on this recipe except we always used a lite Italian dressing. I like the dressing ingredients used in this recipe. Any crunchy vegetables works well with it, too, such as fresh broccoli, carrots, and celery. It's one of my favorite salads.
Syme

Dec 22, 2009

This salad is a keeper. My family loved it.
tkarinas

Dec 22, 2009

This salad is so easy to fix and so fast to do, it's an easy add on to any meal. My family loves it and we'll be keeping this recipe.