- 5 cups cauliflowerets
- 1 cup chopped green pepper
- 1 cup stuffed olives, sliced
- 1 (4.5 ounce) can chopped ripe olives, drained
- 1/2 cup chopped sweet red pepper
- 1/2 cup chopped red onion
- DRESSING:
- 3 tablespoons lemon juice
- 3 tablespoons cider vinegar
- 1/2 teaspoon sugar
- 1/4 teaspoon pepper
- 1/2 cup vegetable oil
- 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.