I was inspired by this salad at Budget Bytes, but tweaked the recipe to suit my taste. This dish has all the flavors of a pasta salad but without all the carbs and with a bunch of extra nutrients. This dish is great for potlucks and BBQs because it’s served cold, or at room temperature and can be made a day in advance. Sundried tomatoes or roasted red peppers would also be a great addition.
To make this #dinnerdoneby9am, fully prepare the salad in the morning, refrigerate all day, then remove from the fridge and stir just before serving.
SALAD
-1/2 cup olive oil
-1/4 cup red wine vinegar
-juice of 1 lemon
-1 Tbsp Dijon mustard
-1/4 tsp garlic powder
-1 Tbsp Italian seasoning
-1 tsp salt
-1/4 tsp freshly cracked black pepper
SALAD
-1 head cauliflower, chopped into bite-sized florets
-1 (2.25oz) can sliced black olive drained
-1/2 (12oz) jar banana pepper rings, drained
-1 red bell pepper, diced
-1/2 red onion, diced
-2 Tbsp chopped fresh parsley
-(optional) 1/2 c crumbled feta cheese
In a medium bowl, stir together the olive oil, red wine vinegar, lemon juice, Dijon mustard, garlic powder, Italian seasoning, salt and pepper. Stir in the salad ingredients. Refrigerate at least an hour, but up to 8, then serve chilled or at room temperature.
