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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.
Ingredients
- 4 cups cauliflower, thinly sliced
- 1 cup coarsely chopped olives
- 2/3 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
Step 1
Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
Step 2
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 (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 5 | |
| Calories 287 | |
| % Daily Value * | |
| Total Fat26g | 33% |
| Saturated Fat2g | 11% |
| Sodium596mg | 26% |
| Total Carbohydrate14g | 5% |
| Dietary Fiber5g | 19% |
| Total Sugars6g | |
| Protein3g | |
| Vitamin C74mg | 371% |
| Calcium94mg | 7% |
| Iron2mg | 11% |
| Potassium628mg | 13% |
*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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