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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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CAULIFLOWER OLIVE SALAD This recipe came from an estate sale. I obtained it when I purchased the family collection from the O’Hare Estate in Sachse, Texas in 1994. Ingredients:
1 small cauliflower |
3 large carrots thinly sliced |
1 green bell pepper diced |
1 cup black olives |
2-1/2 cups pasta swirls |
dressing |
1-1/4 cups vegetable oil |
3/4 cup cider vinegar |
2 garlic cloves peeled and minced |
1 teaspoon granulated sugar |
1/2 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
Directions:
1. In large bowl toss together cauliflower, carrots, green pepper and olives.
2. Cook pasta in large pot of boiling salted water 10 minutes then drain and rinse in cold water.
3. For dressing combine oil, vinegar, garlic, sugar, salt and pepper then mix well.
4. Pour all but 1/3 cup dressing over salad tossing to mix then reserve remaining dressing.
5. Cover and refrigerate overnight.
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