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Cauliflower Salad

May is National Salad Month and we've asked our staff to share some of their favorite salad recipes! Enjoy this Kurpeikis family favorite shared by Kathy Kurpeikis in State College… Cauliflower Salad!

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I received this recipe from my best friend in 1986. It was an instant favorite in my family. Since that time I have served it for both special occasions (graduation parties, holidays, etc.), as well as when we are just hungry for it! My friend passed away in 2008--yet every time I make this salad or one of the other many recipes she gave me--I feel a connection. Recipes are for sharing! Glad to share this favorite salad recipe with our Atlas community.

Ingredients

For the Salad
  • 2 large cauliflowers
  • 2 green bell peppers (You can also use red, yellow, or orange bell peppers.)
  • 1 medium onion
  • 1 can pitted black olives
  • Green olives
For the Dressing
  • 1 cup salad oil
  • 6 T. lemon juice
  • 6 T. red wine vinegar
  • 4 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. black pepper

Instructions

For the salad

Cut cauliflower in bite-size pieces. Coarsely cut/dice onion and bell peppers. Slice both black and green olives. Put all into a large bowl. Pour dressing (see below) over all and refrigerate overnight – tossing a couple of times during that time.

For the dressing

Whisk all dressing ingredients together.


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