Description
This summer salad is high on taste but low on calories. It’s refreshing with a steak or barbecue chicken.
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.
Prep Time: 15 mins
Total Time: 4 hrs 15 mins
Servings: 8