CAULIFLOWER OLIVE SALAD
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
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 198 calories, Fat 19g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 518mg sodium, Carbohydrate 9g carbohydrate (3g sugars, Fiber 3g fiber), Protein 2g protein.
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B-Mann TheGreat
[email protected]This salad is a great addition to any party or potluck.
Surprise Mangena
[email protected]This salad is a great way to get your kids to eat their vegetables.
Atta Ullahkhan
[email protected]I'm not a huge fan of olives, but I really enjoyed this salad.
Raqib Mughal
[email protected]This salad is a great way to use up leftover roasted cauliflower.
sourav Sarker
[email protected]I'm going to try making this salad with different types of olives.
Carlton Fenner
[email protected]This salad is perfect for a summer cookout.
Nasasira Nelson
[email protected]This salad is a great way to change up your usual salad routine.
Sulayo Buks
[email protected]I love that this salad is healthy and delicious.
Cody Phelps
[email protected]This salad is so refreshing and flavorful.
Erfat Official
[email protected]I've never had a cauliflower salad before, but this one was amazing! I'll definitely be making it again.
Shittu Ibrahim
[email protected]This salad is a great way to get your daily dose of vegetables.
Caleb Taylor
[email protected]I love the pop of color that the olives add to this salad.
Free Bird
[email protected]This salad is a great make-ahead dish. I often make it on the weekend and then eat it for lunch throughout the week.
Nisar Ahmed Hashmi
[email protected]I'm not a huge fan of cauliflower, but I really enjoyed this salad. The olives and dressing helped to balance out the flavor of the cauliflower.
SkyWatcher, Missouri 417
[email protected]This salad is a great way to use up leftover cauliflower.
Bismark Nti
[email protected]I love that this salad is so versatile. I've added shredded chicken, grilled shrimp, and even roasted chickpeas to it, and it's always delicious.
Siddiq Saleem
[email protected]The dressing is really what makes this salad special. It's tangy and flavorful, and it pairs perfectly with the roasted cauliflower and olives.
Hanif Sumra
[email protected]This is a great recipe for a light and healthy lunch or dinner.
Reagan Flanklin
[email protected]I've made this salad several times and it's always a crowd-pleaser.
Tara Shrestha
[email protected]This salad was a hit at my last potluck! Everyone loved the unique flavor combination of the cauliflower and olives.