Colorful Cauliflower Salad
Monday, 26 May 2008
Raw cauliflower has great salad appeal, and many people prefer to eat it raw rather than cooked. This colorful salad mix, served on a bed of Boston lettuce, would go well with a grilled portobella mushroom entree or sandwich.
At a glance
Combine the salad oil, vinegar, sugar, salt, basil, oregano, and garlic in a glass jar with a lid. Shake the mixture until the sugar is dissolved and set aside.
Place the cauliflower and the serranos in a ceramic bowl. Shake the dressing again, pour it over the vegetables, toss lightly, cover, and refrigerate at least 2 hours or overnight.
Before serving, add the olives, the bell pepper, and toss the mixture.