Colorful Cauliflower Salad

Raw cauliflower has great salad appeal, and many people prefer to eat it raw rather than cooked. This colorful salad mix, served on a bed of Boston lettuce, would go well with a grilled portobella mushroom entree or sandwich.

Ingredients

• 1 1/3 cups salad oil

• 2/3 cup rice wine vinegar

• 2 tablespoons sugar

• 1/2 teaspoon salt

• 1/2 teaspoon basil

• 1/4 teaspoon oregano

• 1 clove garlic, minced

• 3 cups cauliflower florets

• 2 serranos or jalapeño chiles, seeds and stems removed, chopped

• 3/4 cup pitted ripe olives, sliced

• 3/4 cup chopped red bell pepper

Instructions

Combine the salad oil, vinegar, sugar, salt, basil, oregano, and garlic in a glass jar with a lid. Shake the mixture until the sugar is dissolved and set aside.

Place the cauliflower and the serranos in a ceramic bowl. Shake the dressing again, pour it over the vegetables, toss lightly, cover, and refrigerate at least 2 hours or overnight.

Before serving, add the olives, the bell pepper, and toss the mixture.