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.
Ingredients
6 serv.- cups cauliflower, cut into small florets↗3 cups
- cup stuffed green olive, sliced, drained↗1⁄2 cup
- cup ripe olives, small size↗1⁄2 cup
- cup red pepper, chopped↗1⁄2 cup
- cup banana pepper ring, from a jar, mild↗1⁄4 cup
- tablespoons pine nuts, toasted (optional)↗2 tablespoons
- Dressing
- tablespoon lemon juice↗1 tablespoon
- tablespoons cider vinegar↗2 tablespoons
- pinch sugar↗1 pinch
- pinch pepper↗1 pinch
- cup olive oil↗1⁄4 cup
- teaspoon mixed Italian herbs↗1 teaspoon
Step-by-step instructions
- 1
Combine dressing ingredients; set aside.
- 2
Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.
Source: food.com
Original recipe ↗
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