Cauliflower Salad Bowl


This summer salad is high on taste but low on calories. It's refreshing with a steak or barbecue chicken.

Prep Time:
15 mins
Additional Time:
4 hrs
Total Time:
4 hrs 15 mins
8 servings


  • 4 cups thinly sliced cauliflower

  • 1 cup coarsely chopped olives

  • 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


  1. Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.

  2. 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.

Cook's Note:

Substituting olive oil may alter the flavor. I recommend marinating this salad overnight.

Nutrition Facts (per serving)

168 Calories
16g Fat
7g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 168
% Daily Value *
Total Fat 16g 21%
Saturated Fat 1g 7%
Sodium 753mg 33%
Total Carbohydrate 7g 2%
Dietary Fiber 2g 8%
Total Sugars 2g
Protein 1g
Vitamin C 41mg 205%
Calcium 32mg 2%
Iron 1mg 6%
Potassium 210mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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