Ingredients
5 to 6 cups cauliflowerets1 cup chopped green pepper1 cup pimiento-stuffed olives, sliced1 can (4-1/4 ounces) chopped ripe olives, drained1/2 cup chopped sweet red pepper1/2 cup chopped red onion, optionalDRESSING:3 tablespoons lemon juice3 tablespoons cider vinegar1/2 teaspoon sugar1/4 teaspoon pepper1/2 cup vegetable oil
Preparation
In a large bowl, combine the cauliflower, green pepper, olives, red pepper and onion if desired.
In a small bowl, whisk the lemon juice, vinegar, sugar and pepper; gradually whisk in oil. Pour over vegetables and stir to coat. Cover and refrigerate for at least 4 hours. Serve with a slotted spoon.
