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This summer salad is high on taste but low on calories. It’s refreshing with a steak or barbecue chicken.
Ingredients
- 4 cups thinly sliced cauliflower
- 1 cup coarsely chopped olives
- 2/3 cup coarsely chopped green pepper
- ½ cup chopped onion
- ¼ cup chopped pimento peppers
- ½ cup canola oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons salt
- ½ teaspoon white sugar
- ¼ teaspoon ground black pepper
Directions
Step 1
Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
Step 2
Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.
Cook’s Note:
Substituting olive oil may alter the flavor. I recommend marinating this salad overnight.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 168 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat1g | 7% |
| Sodium753mg | 33% |
| Total Carbohydrate7g | 2% |
| Dietary Fiber2g | 8% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C41mg | 205% |
| Calcium32mg | 2% |
| Iron1mg | 6% |
| Potassium210mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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