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
- 4 cups cauliflower , thinly sliced
- 1 cup coarsely chopped olives
- 0.67 cups coarsely chopped green bell pepper , Optional
- 0.5 cups chopped pimento peppers , Optional
- 0.5 cups onion , Optional
- 1 bunch celery stalks , thinly sliced
Instructions
-
1
Combine cauliflower, olives, bell pepper, pimento peppers, onion, and celery in a large bowl.
-
2
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.
Nutrition Facts
Per serving
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