Cauliflower Salad

📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Salads A crisp and tangy marinated vegetable salad featuring cauliflower, carrots, and olives steeped in a seasoned vinegar dressing. Chill for 24 hours before serving for optimal flavor absorption.

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Prep Time	Cook Time	Inactive / Chill Time	Yield / Servings
20 mins	5 mins	24 hours	6–8 Servings

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🔪 Key Equipment

• Large saucepan
• Mixing bowl
• Measuring cups
• Measuring spoons
• Knife
• Cutting board

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Ingredients

Dressing and Marinade

Measurements	Ingredients	Prep / Notes
¾ Cup	Wine Vinegar	None
½ Cup	Olive Oil	None
2 Tablespoons	Sugar	None
1 Teaspoon	Salt	None
½ Teaspoon	Oregano	None
¼ Teaspoon	Pepper	None
1 ¼ Cups	Water	None

Vegetables

Measurements	Ingredients	Prep / Notes
½	Cauliflower	Small, separated into florets
2	Carrots	Cut into 2-inch strips
2 Stalks	Celery	Cut into 1-inch strips
1	Green Pepper	Small, cut into strips
4 oz Jar	Pimentos	Drained and chopped
1 3oz Jar	Green Olives	None

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Instructions

Step 1: Prepare the Dressing

1. In a large bowl, mix ¾ cup wine vinegar, ½ cup olive oil, 2 tablespoons sugar, 1 teaspoon salt, ½ teaspoon oregano, and ¼ teaspoon pepper.

Step 2: Combine Vegetables and Simmer

2. Add 1 ¼ cups water into a large saucepan along with the prepared dressing mixture.
3. Separate ½ small cauliflower into florets, cut 2 carrots into 2-inch strips, cut 2 stalks celery into 1-inch strips, cut 1 small green pepper into strips, and chop the drained 4 oz jar pimentos, then add them to the saucepan along with the 1 3oz jar green olives.
4. Simmer for 5 minutes until tender-crisp.

Step 3: Chill and Serve

5. Chill in the refrigerator for 24 hours to fully develop flavors.
6. Drain well before serving.

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💡 Make-Ahead & Storage: This salad must be made at least 24 hours in advance to marinate properly and can be stored in the refrigerator for up to 5 days.

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Original Recipe Scan