Cauliflower Olive Salad

By Cindy_Wicker

Ingredients

• DRESSING:
• 5 to 6 cups cauliflowerets
• 1 cup chopped green pepper
• 1 cup pimiento-stuffed olives, sliced
• 1 can (4-1/4 ounces) chopped ripe olives, drained
• 1/2 cup chopped sweet red pepper
• 1/2 cup chopped red onion, optional
• 3 tablespoons lemon juice
• 3 tablespoons cider vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper
• 1/2 cup vegetable oil

Details

Servings 8

Preparation

Step 1

In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired.
In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon. Yield: 8 servings.

Nutrition Facts: 1 serving (3/4 cup) equals 198 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 518 mg sodium, 9 g carbohydrate, 3 g fiber, 2 g protein.

6 WW Points Plus