cauliflower-mushroom salad
- Categories
- Salad
- Yield
- 4 Servings
| Measure | 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 |
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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