Cauliflower Olive Antipasto Salad

"This salad, for olive lovers, is perfect for an antipasto offering. It has a zesty flavor and offers the bright colors of the Italian flag (red, green, white). If desired, add chunks of Italian Salami that taste wonderful after marinating in the lemony vinaigrette."
 
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photo by CookinDiva photo by CookinDiva
photo by CookinDiva
Ready In:
15mins
Ingredients:
12
Serves:
6
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ingredients

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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

  1. 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!
     
  2. Olive lover here! Other than subbing kalamatas for the ripe olives & using fresh herbs, I followed your recipe to a T. I made it for an upcoming potluck but have sampled more than my fair share already - *super* flavors! Thanks for sharing your recipe.
     
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