Cauliflower-Olive Chopped Salad

Name: Cauliflower-Olive Chopped Salad
Prep time: 1 h
Cook time: 4 h
Total time: 5 h
Yield: 16 serving(s)
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); 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)

Submitted by Northwest Lynnie

"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!"

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Ready In:: 5hrs
Ingredients:: 12
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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RECIPE SUBMITTED BY

Northwest Lynnie

United States

An avid cook since I was a teenager, and a retired First-Grade teacher, my students and I used to cook twice a month in the classroom, coordinating what we prepared with our curriculum. I always snuck in mini- lessons on nutrition and manners at the same time. :) The children loved it, taking home recipes they made in class and asking their parents to make them again at home. THESE were no boring lessons on liquid and dry measurement! If you think about it, cooking is largely a combination of math, chemistry, and artistry. Fond memories of my students play a role in my cooking-life today. A giant, framed, black chalkboard graces one dining room wall, replete with the menu-of-the-day in manuscript handwriting and simple chalk drawings. Special joys in my life these days, (besides two outstanding grown children :), family, friends, and cooking) include gardening/landscaping, writing a book about teaching, music, discovering watercolors by local artists, and exploring my new island home, where bald eagles and Dungeness crabs are among my neighbors.

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