- 4 cups thinly sliced cauliflower
- 1 cup coarsely chopped olives
- 2/3 cup coarsely chopped green pepper
- 1/2 cup chopped onion
- 1/4 cup chopped pimento peppers
- 1/2 cup canola oil
- 3 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 2 teaspoons salt
- 1/2 teaspoon white sugar
- 1/4 teaspoon ground black pepper
- Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
- Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.
04/30/2018
recipepes.com
Cauliflower Salad Bowl, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
