Description
With a lightly salty and almost crispy tangy dressing, this salad is easy to make. The onions are definitely optional, or use less if you like.
Ingredients
- 4 cups cauliflower, thinly sliced
- 1 cup coarsely chopped olives
- ⅔ cup coarsely chopped green bell pepper (Optional)
- ½ cup chopped pimento peppers (Optional)
- ½ cup onion, chopped (Optional)
- 1 bunch celery stalks, thinly sliced
- ½ cup canola oil
- 3 tablespoons lemon juice
- 3 tablespoons red or white wine vinegar
- ½ teaspoon salt
- ¼ teaspoon white sugar
- ¼ teaspoon ground black pepper
Instructions
- Combine cauliflower
- olives
- bell pepper
- pimento peppers
- onion
- and celery in a large bowl.
- Combine oil
- lemon juice
- vinegar
- salt
- sugar
- and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.
Prep Time: 20 mins
Total Time: 2 hrs 20 mins
Servings: 5