Cauliflower Olive Antipasto Salad - cooking recipe

Ingredients

3 cups cauliflower, cut into small florets
1/2 cup stuffed green olive, sliced, drained
1/2 cup ripe olives, small size
1/2 cup red pepper, chopped
1/4 cup banana pepper ring, from a jar, mild
2 tablespoons pine nuts, toasted (optional)
Dressing
1 tablespoon lemon juice
2 tablespoons cider vinegar
1 pinch sugar
1 pinch pepper
1/4 cup olive oil
1 teaspoon mixed Italian herbs

Preparation

Combine dressing ingredients; set aside.
Cut and drain all vegetables. Place in a large bowl and add dressing; toss to coat.