Cauliflower-Olive Chopped Salad
Ready In: 5 hrs
Serves: 16
Ingredients
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
- 3⁄4 cup crumbled blue cheese (I used Trader Joe's Salem Blue Cheese)
DRESSING INGREDIENTS
- 1⁄2 cup salad oil (I used Canola)
- 1⁄2 cup cider vinegar
- 2 teaspoons white sugar
- 1⁄2 teaspoon fresh ground black pepper
- 1 teaspoon dried oregano, crushed
- garlic (optional)
Directions
- 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.
- Combine the rest of the salad ingredients with the cauliflower, EXCEPT for the blue cheese.
- Prepare the dressing, mixing ingredients well.
- Pour dressing over salad. Mix gently and cover with plastic wrap and foil. Leave in frig to meld flavors for at least 4 hours
- Just before serving, add blue cheese to salad and taste for seasoning.
- Serve with a large slotted spoon.
- Cooking time is chilling time.
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