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.
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 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.
