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Colorful Cauliflower Salad

Monday, 26 May 2008

Description

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.

Ingredients

At a glance

Cuisine

Vegetarian

Ingredient

Vegetable

Heat Level

Chile

Bell Pepper

Jalapeño

Meal/Course

Side Dish

Serves

1 1/3 cups salad oil

2/3 cup rice wine vinegar

2 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon basil

1/4 teaspoon oregano

1 clove garlic, minced

3 cups cauliflower florets

2 serranos or jalapeño chiles, seeds and stems removed, chopped

3/4 cup pitted ripe olives, sliced

3/4 cup chopped red bell pepper

Methods/steps

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.

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