Cauliflower-mushroom salad
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Cauliflower |
| Cold salted water | ||
| 3 | ounces | Chopped ripe olives |
| 6 | tablespoons | Chopped parsley |
| 1 | Clove garlic; chopped | |
| 2 | tablespoons | Chopped capers |
| ½ | cup | Olive oil (up to) |
| 4 | tablespoons | Wine vinegar |
| Salt and pepper to taste | ||
Directions
Break cauliflower into flowerettes. Place in a bowl of cold water until ready to use, drain well. Mix parsley, garlic, capers, oil, vinegar, salt and pepper. Cut up mushrooms, olives. Add cauliflower and dressing. Serves 4-6.
ARKANSAS TODAY, CHANNEL 11, KTHV 09/26/1990
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .
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