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Chilled Cauliflower Salad

Laura Poincot

"This recipe really has a zing to it!"
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1 h 25 m servings 314 cals
Original recipe yields 4 servings

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  • Prep

  • Ready In

  1. Soak frozen peas in a pot of hot water until heated through.
  2. Combine cauliflower, mayonnaise, vinegar, relish, banana pepper juice, sweet peppers, olives, banana peppers, black pepper, dill, and peas in a bowl. Refrigerate to meld flavors, at least 1 hour.


  • Cook's Note:
  • You can also use dill pickle juice instead of banana pepper juice.

Nutrition Facts

Per Serving: 314 calories; 23.4 g fat; 23.9 g carbohydrates; 5.8 g protein; 10 mg cholesterol; 617 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Made as written except for one small change. I've never had green olives go bad until now but mine were definitely no good so I had to resort to plan B. I used sliced black olives instead which...