Name: Cauliflower-Olive Chopped Salad
Yield: 4 servings
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)

Servings: persons

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)

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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Cauliflower-Olive Chopped Salad

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