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Cauliflower Salad Bowl Recipe

Recipe by: Libby

"This summer salad is high on taste but low on calories. It's refreshing with a steak or barbecue chicken."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook
  • Ready In4 h 15 m
  • 1Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
  • 2Whisk 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.
Footnotes
  • Cook's Note:
  • Substituting olive oil may alter the flavor. I recommend marinating this salad overnight.
Ingredients
  • 8 servings
  • 168 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    168
    8%
  • Fat:
    16
    25%
  • Carbs:
    6.6
    2%
  • Protein:
    1.4
    3%
  • Cholesterol:
    0
    0%

Based on a 2,000 calorie diet

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