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Cauliflower Olive Salad

Recipe #281698 | 15 min | 10 min prep | SERVES 8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

dicentra

RECIPE BY: dicentra

From All Recipes. Use good olives! The recipe doesn't call for it, but I would lightly blanche the cauliflower.

Posted on: Jan 25, 2008

Print Recipe

Ingredients

  • 5 cups cauliflower floret
  • 1 cup chopped green pepper
  • 1 cup stuffed olives, sliced
  • 1 (4 1/2 ounce) can chopped ripe olives, drained
  • 1/2 cup chopped sweet red pepper
  • 1/2 cup chopped red onion

    • DRESSING

    Directions

    1. 1
      In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired.
    2. 2
      In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat.
    3. 3
      Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.

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    Nutrition Facts

    Serving Size 1 (142g)

    Recipe makes 8 servings

    The following items or measurements are not included below:

    1 cup stuffed olives

    Calories 169
    Calories from Fat 140 (82%)
    Amount Per Serving %DV
    Total Fat 15.6g 23%
    Saturated Fat 2.0g 10%
    Monounsaturated Fat 5.1g
    Polyunsaturated Fat 7.7g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 167mg 6%
    Potassium 269mg 7%
    Total Carbohydrate 7.7g 2%
    Dietary Fiber 2.8g 11%
    Sugars 3.2g
    Protein 1.8g 3%
    Vitamin A 438mcg 8%
    Vitamin B6 0.2mg 11%
    Vitamin B12 0.0mcg 0%
    Vitamin C 65mg 108%
    Vitamin E 3mcg 12%
    Calcium 34mg 3%
    Iron 0mg 5%

    detailed view...

    how is this calculated?

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