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.
Prep Time::20 mins
Additional Time:: 2 hrs
Total Time:: 2 hrs 20 mins
Servings::5
Yield::5 servings
Ingredients
4 cups cauliflower, thinly sliced
1 cup coarsely chopped olives
⅔ cup coarsely chopped green bell pepper (Optional)
½ cup chopped pimento peppers (Optional)
½ cup onion, chopped (Optional)
1 bunch celery stalks, thinly sliced
Dressing:
½ cup canola oil
3 tablespoons lemon juice
3 tablespoons red or white wine vinegar
½ teaspoon salt
¼ teaspoon white sugar
¼ teaspoon ground black pepper
Directions
Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
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.