Ingredients
Italian Dressing
- ½ cup olive oil
- ¼ cup red wine vinegar
- 1 tsp Dijon mustard
- ¼ tsp garlic powder
- 1 Tbsp Italian seasoning
- ½ tsp salt
- ¼ tsp freshly cracked black pepper
- 2 Tbsp grated Parmesan
Salad
- 1 head cauliflower
- 1 (2.25 oz) can sliced black olives
- ½ (12 oz) jar banana pepper rings
- 1 red bell pepper
- ⅓ cup diced red onion
- 2 Tbsp chopped fresh parsley
Instructions
- Prepare the Dressing: In a jar or bowl, combine olive oil, red wine vinegar, Dijon mustard, garlic powder, Italian seasoning, salt, black pepper, and grated Parmesan. Whisk or shake vigorously until well blended. Set aside to allow flavors to meld.
- Prep the Cauliflower: Remove the leaves and stem from the cauliflower. Chop the cauliflower into very small florets, about the size of grapes, and place them into a large mixing bowl.
- Add Olives and Peppers: Drain the sliced black olives and banana pepper rings. Add both to the bowl with the chopped cauliflower.
- Chop Additional Vegetables: Dice the red bell pepper and finely dice the red onion and fresh parsley. Add these to the bowl with the other ingredients.
- Toss with Dressing: Pour the prepared Italian dressing over the combined vegetables. Toss thoroughly to ensure all ingredients are well coated.
- Marinate: Refrigerate the salad for at least 30 minutes to allow the flavors to blend and the cauliflower to absorb the dressing. Stir just before serving to redistribute the flavors. This salad improves the longer it marinates.
Notes
- For best flavor, allow the salad to marinate for several hours or overnight.
- Use fresh Parmesan cheese for a more pronounced taste in the dressing.
- Adjust seasoning to taste, especially salt and pepper.
- Can be prepared a day ahead for convenient meal prep.
- This salad is best served chilled.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Italian
- Diet: Vegetarian
