Olive Salad

Name: Olive Salad
Prep time: 20 min
Total time: 20 min
Yield: 12-14
Cuisine: American
Ingredients: 1 small cauliflower; 1/2 lb fresh mushrooms, sliced; 2 medium zucchini, cubed; 1 ripe avocado, peeled and chopped; 1 medium red bell pepper, chopped; 1 medium green bell pepper, chopped; 7 3/4 oz jar pimento-stuffed olives, drained and halved; 6 oz small pitted ripe olives, drained and halved (such as kalamata olives); 1/2 c green onions, sliced; 1/2 c vegetable oil; 3 Tbsp fresh lemon juice; 3 Tbsp vinegar; 1 Tbsp sugar; 2 tsp salt; 1 dash(es) black pepper

By Lynette !
@breezermom

I usually cut this recipe in half. Nice change from the usual lettuce based salad. Prep time does not include the chilling time.

Rating:

★★★★★ 1 vote5

Comments:

3 Comments

Serves:

12-14

Prep:

20 Min

Method:

No-Cook or Other

Ingredients

1 small

cauliflower
1/2 lb

fresh mushrooms, sliced
2 medium

zucchini, cubed
1

ripe avocado, peeled and chopped
1 medium

red bell pepper, chopped
1 medium

green bell pepper, chopped
7 3/4 oz

jar pimento-stuffed olives, drained and halved
6 oz

small pitted ripe olives, drained and halved (such as kalamata olives)
1/2 c

green onions, sliced
1/2 c

vegetable oil
3 Tbsp

fresh lemon juice
3 Tbsp

vinegar
1 Tbsp

sugar
2 tsp

salt
1 dash(es)

black pepper
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How to Make Olive Salad

Step-by-Step

Remove the large outer leaves of the cauliflower. Break the cauliflower into flowerets.
Combine flowerets, mushrooms, and the next 7 ingredients in a large bowl; toss well.
Combine oil, lemon juice, vinegar, sugar, salt, and pepper in a jar. Cover tightly and shake vigorously. Pour dressing over the vegetable mixture; toss well. Cover and chill at least 4 hours.

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