Ingredients
1/4 cup canola oil1 tablespoon plus 1-1/2 teaspoons lemon juice1 tablespoon plus 1-1/2 teaspoons white wine vinegar1 teaspoon salt1/2 teaspoon sugarCoarsely ground pepper2 cups thinly sliced cauliflower1/2 cup sliced pimiento-stuffed olives1/3 cup chopped green pepper1/3 cup chopped red pepper
Preparation
In a jar with a tight-fitting lid, combine the first 6 ingredients; shake well. In a salad bowl, combine the cauliflower, olives and peppers; drizzle with dressing and toss to coat. Cover and refrigerate for several hours or overnight.
