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

Libby

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Recipe Summary

prep:
15 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • 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

168 calories; protein 1.4g 3% DV; carbohydrates 6.6g 2% DV; fat 16g 25% DV; cholesterolmg; sodium 753.2mg 30% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2015
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. Read More
(2)
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/11/2015
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. Read More
(2)
Rating: 4 stars
07/05/2018
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 added sugar until it was perfect. This was a side dish at our Independence Day grilling on July 4 2018. Read More
(1)
Rating: 5 stars
07/24/2017
This was really easy to make and very tasty. I mixed Kalamatta olives and green olives and added some carrot shavings. Colorful too. Read More
(1)
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