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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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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:
5 to 6 cups cauliflowerets |
1 cup chopped green pepper |
1 cup pimiento-stuffed olives, sliced |
1 can (4-1/4 ounces) chopped ripe olives, drained |
1/2 cup chopped sweet red pepper |
1/2 cup chopped red onion, optional |
dressing: |
3 tablespoons lemon juice |
3 tablespoons cider vinegar |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
1/2 cup vegetable oil |
Directions:
1. In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired.
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. Yield: 8 servings.
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