Ingredients4 h 15 m servings 168
- 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.
- Cook's Note:
- Substituting olive oil may alter the flavor. I recommend marinating this salad overnight.
Per Serving: 168 calories; 16 6.6 1.4 0 753 Full nutrition
ReviewsRead all reviews 3
Really good. After tasting it as constructed from the recipe, my wife and I decided that--though the recipe was very good as written--we prefer a mixture that is sweeter. So we incrementally add...
This was really easy to make and very tasty. I mixed Kalamatta olives and green olives and added some carrot shavings. Colorful too.