Cauliflower Olive Antipasto Salad
photo by CookinDiva
- Ready In:
- 15mins
- Ingredients:
- 12
- Serves:
-
6
ingredients
- 3 cups cauliflower, cut into small florets
- 1⁄2 cup stuffed green olive, sliced, drained
- 1⁄2 cup ripe olives, small size
- 1⁄2 cup red pepper, chopped
- 1⁄4 cup banana pepper ring, from a jar, mild
- 2 tablespoons pine nuts, toasted (optional)
-
Dressing
- 1 tablespoon lemon juice
- 2 tablespoons cider vinegar
- 1 pinch sugar
- 1 pinch pepper
- 1⁄4 cup olive oil
- 1 teaspoon mixed Italian herbs
directions
- Combine dressing ingredients; set aside.
- Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.
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Reviews
-
Wow, oh, wow! Beyond delicious....just the right touch with a meat & potatoes dinner. Light and tangy but not sour-tangy! Really piqued my appetite and the smell is tantalizing! The dressing proportions are perfect...so it's not all soupy in the bottom of the bowl. We added a bit more than 1 teaspoon of herbs, probably one teaspoon EACH of basil, oregano, parsley and garlic powder!!! Jazzy! And talk about EASY! Yes ma'am, this is a new KEEPER in my files. Thanks 'Diva for a great one!
RECIPE SUBMITTED BY
CookinDiva
Cincinnati, Ohio