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Cauliflower Olive Salad

By: Nancy Holland

"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"

Rate/Review | Read Reviews (4)

Prep Time:
15 Min

Ready In:
15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

5 cups cauliflowerets
1 cup chopped green pepper
1 cup stuffed olives, sliced
1 (4.5 ounce) can chopped ripe olives, drained
1/2 cup chopped sweet red pepper
1/2 cup chopped red onion
DRESSING:
3 tablespoons lemon juice
3 tablespoons cider vinegar
1/2 teaspoon sugar
1/4 teaspoon pepper
1/2 cup vegetable oil

Directions

In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired. 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.