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Christmas Vegetable Salad

Total Time

Prep: 15 min. + marinating

Makes

6 servings

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

  1. 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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