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
- cauliflower: 4 cups (sliced)
- olives: 1 cup (coarsely chopped)
- green bell pepper: 0.66667 cup (coarsely chopped, optional)
- pimento peppers: 0.5 cup (chopped, optional)
- onion: 0.5 cup (chopped, optional)
- bunch celery stalks: 1 piece (sliced)
- canola oil: 0.5 cup
- lemon juice: 3 Tbsp
- red or white wine vinegar: 3 Tbsp
- salt: 0.5 tsp
- white sugar: 0.25 tsp
- ground black pepper: 0.25 tsp
Metric Conversion
Stages of cooking
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Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
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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.
