Cauliflower-Olive Chopped Salad

Northwest Lynnie's Note:

This recipe is a re-creation of a salad my Aunt Peggy used to make in years gone by. It goes especially well with grilled steak, and it balances rich dishes such as potato salad and garlic cheese bread. It's also a refreshing salad to serve during hot weather. Perfect for BBQ's!

• Total Time: 5 hrs
• Prep Time: 1 hrs
• Cook Time: 4 hrs

Ingredients:

Servings: 16

SALAD INGREDIENTS

• 10 cups cauliflower florets , cut into small pieces
• 2 cups green olives (halved or quartered depending on their size)
• 2 cups bell peppers , cut into small dice (I used both red and green)
• 3 stalks celery , cut into small dice
• 1 cup red onion , cut into small dice
• ¾ cup crumbled blue cheese (I used Trader Joe's Salem Blue Cheese)

DRESSING INGREDIENTS

• ½ cup salad oil (I used Canola)
• ½ cup cider vinegar
• 2 teaspoons white sugar
• ½ teaspoon fresh ground black pepper
• 1 teaspoon dried oregano , crushed
• garlic (optional)

Directions:

1. Place cauliflower florets in a large colander, and pour a pan-ful of boiling water over them. Immediately rinse them with cold water and place on a towel to dry. Add them to a large bowl.
2. Combine the rest of the salad ingredients with the cauliflower, EXCEPT for the blue cheese.
3. Prepare the dressing, mixing ingredients well.
4. Pour dressing over salad. Mix gently and cover with plastic wrap and foil. Leave in frig to meld flavors for at least 4 hours
5. Just before serving, add blue cheese to salad and taste for seasoning.
6. Serve with a large slotted spoon.
7. Cooking time is chilling time.