This salad for summer is delicious and low in calories. It tastes great with steak or grilled chicken.
| Prep Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 15 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 4 cups thinly sliced cauliflower
- 1 cup coarsely chopped olives
- ⅔ cup coarsely chopped green pepper
- ½ cup chopped onion
- ¼ cup chopped pimento peppers
- ½ cup canola oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons salt
- ½ teaspoon white sugar
- ¼ teaspoon ground black pepper
Instructions
- Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
- Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.
- Substituting olive oil may alter the flavor. I recommend marinating this salad overnight.
Reviews
I added a couple of teaspoons of sugar and feta cheese. Yummo!!!! Thanks for the great recipe!
Really good. After tasting it as constructed from the recipe, my wife and I decided that–though the recipe was very good as written–we prefer a mixture that is sweeter. So we incrementally added sugar until it was perfect. This was a side dish at our Independence Day grilling on July 4, 2018.
This was really easy to make and very tasty. I mixed Kalamatta olives and green olives and added some carrot shavings. Colorful too.
I ate if for lunch today and my taste buds were so happy! I did add tomatoes, cucumber and a tad Parmesan cheese…delicious. I will make again for lunch.