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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"
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15 m servings
Original recipe yields 8 servings

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  1. 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.


Read all reviews 5
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I love this recipe. I make it every Thanksgiving. Only variation - I use red bell pepper instead of green and use red wine vinegar instead of cider vinegar. Makes a colorful dish. Family loves i...

Very bland. Even after marinating for two days, it still had very little flavor. I don't like fresh veggies being drowned out by the dressing, but this dressing had nothing to offer. Will not be...

Made it with a jar of Olive Salad. Delish!

Outstanding taste!

Not much flavor, I wouldn't make it again.