With a lightly salty and almost crispy tangy dressing, this salad is easy to make. The onions are definitely optional, or use less if you like.

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Recipe Summary

prep:
20 mins
additional:
2 hrs
total:
2 hrs 20 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
Dressing:

Directions

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

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  • Combine oil, lemon juice, vinegar, salt, sugar, and black pepper in a small jar with a lid. Close jar and shake until dressing is combined. Pour over vegetables. Marinate cauliflower salad in the refrigerator for 2 to 4 hours.

Nutrition Facts

287 calories; protein 3.1g; carbohydrates 13.6g; fat 25.8g; sodium 595.9mg. Full Nutrition
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/24/2018
10.24.18 I gave up on thinly slicing the cauliflower as it was just crumbling looking like cauliflower rice. Instead I just cut it into small bite-size florets which worked fine. Didn t really measure the veggies just eyeballed it but I made the dressing as written using olive oil instead of canola. I used a combination of Kalamata and green olives with pimento which brought a little brininess to the salad and also added the optional onions but skipped the optional green peppers. This is a nice change for a side salad with a mild flavor. Thanks for sharing. Read More
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