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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 8 |
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Use good olives! The recipe doesn't call for it, but I would lightly blanche the cauliflower. Ingredients:
5 cups cauliflower florets |
1 cup chopped green pepper |
1 cup stuffed olives, sliced |
1 (4 1/2 ounce) can chopped ripe olives, drained |
1/2 cup chopped sweet red pepper |
1/2 cup chopped red onion |
3 tablespoons lemon juice |
3 tablespoons cider vinegar |
1/2 teaspoon sugar |
1/4 teaspoon pepper |
1/2 cup vegetable oil |
Directions:
1. In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired.
2. In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat.
3. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
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