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My review
Cauliflower Salad Bowl
1
Libby
"This summer salad is high on taste but low on calories. It's refreshing with a steak or barbecue chicken."
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Ingredients
4 h 15 m servings 168Original recipe yields 8 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
Footnotes
- Cook's Note:
- Substituting olive oil may alter the flavor. I recommend marinating this salad overnight.
Nutrition Facts
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Reviews
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7/5/2018
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...
7/24/2017
This was really easy to make and very tasty. I mixed Kalamatta olives and green olives and added some carrot shavings. Colorful too.
5/11/2015
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.