Ingredients
Scale
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- 1 tsp Dijon mustard
- 1/4 tsp garlic powder
- 1 Tbsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 2 Tbsp grated Parmesan
- 1 head cauliflower
- 1 (2.25 oz) can sliced black olives
- 1/2 (12 oz) jar banana pepper rings
- 1 red bell pepper
- 1/3 cup diced red onion
- 2 Tbsp chopped fresh parsley
Instructions
- Make 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 until well mixed. Set aside.
- Prepare the salad: Chop the cauliflower into small florets. In a large bowl, add olives, banana peppers, chopped red bell pepper, diced red onion, and parsley to the cauliflower.
- Add dressing: Pour the prepared dressing over the salad and toss everything together.
- Refrigerate: Cover the bowl and refrigerate the salad for at least 30 minutes to help the flavors blend.
- Serve: Stir the salad before serving to ensure flavors are evenly distributed.
Notes
For a spicier version, add sliced jalapeños or red pepper flakes to the dressing. Customize with additional vegetables or proteins as desired.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No Cook
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg