- 2 cups chopped cauliflower
- 1/2 cup chopped black olives
- 1/2 cup chopped green olives
- 1/3 cup chopped green bell pepper
- 1/3 cup chopped celery
- 1/4 cup chopped pimento peppers
- 3 tablespoons chopped onion
- 1 teaspoon white sugar
- 1 teaspoon salt
- 1 dash ground black pepper
- 4 1/2 tablespoons olive oil
- 1 1/2 tablespoons vinegar
- 1 1/2 teaspoons lemon juice
- Combine cauliflower, black olives, green olives, green bell pepper, celery, pimento peppers, onion, sugar, salt, and pepper in a large bowl.
- Whisk olive oil, vinegar, and lemon juice together in a small bowl. Pour over cauliflower mixture and toss to combine. Refrigerate salad until flavors combine, 4 hours to overnight.
05/11/2018
recipepes.com
Muffuletta-nspired Cauliflower Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
