This is a colorful salad that scores points for presentations and taste.
- Prep Time
- 8 ServingsServings
- 2 heads cauliflower
- 2 red pepper finely chopped
- 1 cup of pitted black olives
- 3 scallions
- 1 tablespoon of oregano, divided
- ½ cup of oil
- ¼ cup white vinegar
- 2 cloves garlic crushed and very finely chopped
- 1/8 cup of sugar
- Salt black pepper
Chop vegetables into bite size pieces.
Mix ½ tablespoon of oregano, oil, vinegar, garlic, sugar, salt and black pepper.
Pour over vegetables and refrigerate in covered dish until ready to serve.
Sprinkle with remaining ½ tablespoon of oregano.
As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon – Winter 2011) – Subscribe Now