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Cauliflower Salad Bowl


"This summer salad is high on taste but low on calories. It's refreshing with a steak or barbecue chicken."
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4 h 15 m servings 168 cals
Original recipe yields 8 servings

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  • Prep

  • Ready In

  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; 16 g fat; 6.6 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 753 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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This was really easy to make and very tasty. I mixed Kalamatta olives and green olives and added some carrot shavings. Colorful too.

I ate if for lunch today and my taste buds were so happy! I did add tomatoes, cucumber and a tad Parmesan cheese...delicious. I will make again for lunch.