Full of summer flavor and great with grilled entrees.

Servings: 8

• 3 tablespoons canola oil
• 1 tablespoon plus 1-1/2 teaspoons lemon juice
• 1 tablespoon plus 1-1/2 teaspoons rice wine vinegar
• 1 teaspoon kosher salt
• 1/2 teaspoon sugar
• Coarsely ground pepper
• 2 cups thinly sliced cauliflower
• 1/2 cup sliced pimiento-stuffed olives
• 1/3 cup chopped green pepper
• 1/3 cup chopped red pepper

In a jar with a tight-fitting lid, combine the first six 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. Yield: 6-8 servings.

Per Serving: 67 Calories; 6g Fat (77.5% calories from fat); trace Saturated Fat; 1g Protein; 3g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 317mg Sodium. Exchanges: 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.

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