Hey, who wants to see if I could spell this without spell check? Better yet, how about trying to say it without using my hands, as I read it’s an Italian salad of some sort. Awesome questions aside, enjoy this awesome salad, because salads are a mainstay of my green diet and believe me, there isn’t a lot.
- 1 medium carrot, cut into 1⁄4-inch rounds
- 1 medium red bell pepper, cut into 1⁄2-inch dice
- 1 cup small cauliflower florets
- 2 celery ribs, finely chopped
- 1⁄2 cup chopped onion
- 2 tablespoons salt
- 1⁄4 cup sliced pimiento-stuffed green olives
- 1 garlic clove, minced
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon crushed red pepper
- 1⁄4 teaspoon freshly ground black pepper
- 3 tablespoons white wine vinegar
- 1⁄3 cup olive oil
In a large bowl, combine the carrot, bell pepper, cauliflower, celery, and onion. Stir in the salt and add enough cold water to cover. Tightly cover the bowl and refrigerate for 4 to 6 hours.
Drain and rinse the vegetables and place them in a large bowl. Add the olives and set aside. In a small bowl, combine the garlic, sugar, crushed red pepper, black pepper, vinegar, and oil, and mix well. Pour the dressing over the vegetables and toss gently to combine. Cover and refrigerate overnight before serving… Makes 6 servings
