Colorful Cauliflower Salad

Dave DeWitt Leave a Comment

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Colorful Cauliflower Salad
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Raw cauliflower has great salad appeal, and many people prefer to eat it raw rather than cooked. This colorful salad mix, served on a bed of Boston lettuce, would go well with a grilled portobella mushroom entree or sandwich.



Ingredients


  • 1 1/3 cups salad oil

  • 2/3 cup rice wine vinegar

  • 2 tablespoons sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon basil

  • 1/4 teaspoon oregano

  • 1 clove garlic, minced

  • 3 cups cauliflower florets

  • 2 serranos or jalapeño chiles, seeds and stems removed, chopped

  • 3/4 cup pitted ripe olives, sliced

  • 3/4 cup chopped red bell pepper



Instructions


Combine the salad oil, vinegar, sugar, salt, basil, oregano, and garlic in a glass jar with a lid. Shake the mixture until the sugar is dissolved and set aside.

Place the cauliflower and the serranos in a ceramic bowl. Shake the dressing again, pour it over the vegetables, toss lightly, cover, and refrigerate at least 2 hours or overnight.

Before serving, add the olives, the bell pepper, and toss the mixture.

Servings
4
Servings
4
Colorful Cauliflower Salad
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe

Raw cauliflower has great salad appeal, and many people prefer to eat it raw rather than cooked. This colorful salad mix, served on a bed of Boston lettuce, would go well with a grilled portobella mushroom entree or sandwich.



Ingredients


  • 1 1/3 cups salad oil

  • 2/3 cup rice wine vinegar

  • 2 tablespoons sugar

  • 1/2 teaspoon salt

  • 1/2 teaspoon basil

  • 1/4 teaspoon oregano

  • 1 clove garlic, minced

  • 3 cups cauliflower florets

  • 2 serranos or jalapeño chiles, seeds and stems removed, chopped

  • 3/4 cup pitted ripe olives, sliced

  • 3/4 cup chopped red bell pepper



Instructions


Combine the salad oil, vinegar, sugar, salt, basil, oregano, and garlic in a glass jar with a lid. Shake the mixture until the sugar is dissolved and set aside.

Place the cauliflower and the serranos in a ceramic bowl. Shake the dressing again, pour it over the vegetables, toss lightly, cover, and refrigerate at least 2 hours or overnight.

Before serving, add the olives, the bell pepper, and toss the mixture.

Servings
4
Servings
4
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