Tossed cauliflower salad
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | medium | Head of cauliflower |
| ½ | cup | French dressing |
| 1 | small | Avocado |
| ½ | cup | Sliced stuffed olives |
| 3 | Tomatoes; cut in eighths | |
| ½ | cup | Crumbled Roquefort cheese |
| Salad greens | ||
Directions
Separate cauliflower into flowerets. cover with ice water and chill 1 hour; drain. Chop cauliflower coarsely; pour French dressing over it and let stand for 2 hours. Just before serving, dice avocado and add to salad along with olives, tomato wedges, and cheese. Toss lightly, and serve on a bed of crisp salad greens. Yield: 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .
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