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Ingredients4 h 15 m servings 168 cals
Original recipe yields 8 servings
- 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 g fat; 6.6 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 753 mg sodium. Full nutrition
ReviewsRead all reviews 2
This was really easy to make and very tasty. I mixed Kalamatta olives and green olives and added some carrot shavings. Colorful too.