Cauliflower Salad

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FLAME ROASTED EGGPLANT pickled salmon

This is a colorful salad that scores points for presentations and taste.

  • Duration
  • Prep Time
  • 8 ServingsServings

Ingredients

  • 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

Preparation

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