Cauliflower Salad

Mince all vegetables and fruits into quite small pieces as mentioned, and break the cauliflower into small, bite-sized florets. Mix the mayonnaise, mustard and pickle juice. By pickle juice I mean the tangy-sweet pickle juice from pickled cucumbers. Add to the salad bowl with the remaining ingredients and mix thoroughly. You might want to start out with less mayonnaise and add to taste, or even add more than stated here. I like it when the veggies just are barely covered with the dressing. I used brined capers, but if you only get pickled capers (in a tangy pickle sauce), you might want to add salt to taste.

Let the salad sit in the fridge for a while to let the flavours mingle, but not too long, or else the cauliflower will begin to soften. I ate mine the following day and it was delicious, so I guess it keeps for a while covered in the fridge. Fresh and savoury-sweet, by far not as heavy as mayo-based salads can be.