Guest guest Posted August 15, 2006 Report Share Posted August 15, 2006 Cauliflower Salad ~~~Salad~~~ 5 to 6 cups cauliflower, cut into florets 1 cup green bell pepper, chopped 1/2 cup red bell pepper, chopped 1 cup red onion, chopped, optional 1 cup pimiento stuffed green olives, sliced 1 can (4-12/ oz.) ripe olives, drained, chopped Combine salad ingredients in a large bowl. ~~~Dressing~~~ 1/4 cup lemon juice 1/4 cup cider vinegar 1/2 tsp. sugar 1/4 tsp. ground black pepper 1/2 cup vegetable oil Whisk dressing ingredients in a small bowl and pour over the salad. Stir salad to coat. Cover and refrigerate for at least 4 hours before serving. Serve with a slotted spoon. Yield: 6 to 8 servings. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 This sounds great. Judy Quoting grow514: Cauliflower Salad > > ~~~Salad~~~ > 5 to 6 cups cauliflower, cut into florets > 1 cup green bell pepper, chopped > 1/2 cup red bell pepper, chopped > 1 cup red onion, chopped, optional > 1 cup pimiento stuffed green olives, sliced > 1 can (4-12/ oz.) ripe olives, drained, chopped > > Combine salad ingredients in a large bowl. > > ~~~Dressing~~~ > 1/4 cup lemon juice > 1/4 cup cider vinegar > 1/2 tsp. sugar > 1/4 tsp. ground black pepper > 1/2 cup vegetable oil > > Whisk dressing ingredients in a small bowl and pour over the salad. > Stir salad to coat. > > Cover and refrigerate for at least 4 hours before serving. > > Serve with a slotted spoon. > > Yield: 6 to 8 servings. Quote Link to comment Share on other sites More sharing options...
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