This summer salad is high on taste but low on calories. It’s refreshing with a steak or barbecue chicken.
Combine cauliflower, olives, green bell pepper, onion, and pimento peppers together in a bowl.
Whisk canola oil, vinegar, lemon juice, salt, sugar, and black pepper together in a bowl until smooth; pour over vegetable mixture and toss to coat. Cover bowl with plastic wrap and refrigerate until flavors blend, 4 hours to overnight.
Per Serving: 168 calories; protein 1.4g; carbohydrates 6.6g; fat 16g; sodium 753.2mg.