Cauliflower Salad

[Guest guest]

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.