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Cauliflower Salad Bowl
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Prep Time:
15 minutes
Total Time:
255 minutes
Tangy vinaigrette coats a colorful mix of sliced cauliflower, peppers, and olives, making a delicious salad for picnics and BBQs.
Ingredients:
  • 4 cups thinly sliced cauliflower
  • 1 cup coarsely chopped olives
  • 0.66666668653488 cup coarsely chopped green pepper
  • 0.5 cup chopped onion
  • 0.25 cup chopped pimento peppers
  • 0.5 cup canola oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons salt
  • 0.5 teaspoon white sugar
Instructions:
  • Mix cauliflower, olives, green bell pepper, onion, and pimento peppers in a bowl.
  • In a bowl, whisk together canola oil, vinegar, lemon juice, salt, sugar, and black pepper until smooth. Pour the dressing over the vegetables and toss well to coat. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight, for the flavors to meld.

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