Cauliflower-bean salad

Yield: 10 Servings

Measure Ingredient
16 ounces Italian Dressing; 2 8-Ounce Bottles
2 tablespoons Sugar
1 teaspoon Dry Ground Mustard
4 larges Garlic Cloves; Crushed
32 ounces French Style Green Beans; Drained, 2 Cans OR
16 ounces Frozen French Style Green Beans; Thawed
32 ounces Red Kidney Beans; Rinsed And Drained, 2 Cans
1 cup Green Onions; Chopped, About 10 Medium
½ cup Fresh Parsley; Chopped
1 small Head Cauliflower; Coarsely Chopped, about 4 cups


Mix the dressing sugar, mustard and garlic in a large glass or plastic bowl, blending well. Add the green beans, kidney beans, onions, parsley, and cauliflower and toss to coat. Cover and refrigerate about 3 hours or until well chilled, stirring occasionally. Just before serving, drain the salad. Line a salad serving bowl with lettuce leaves and spoon the salad onto the lettuce.

Nutritional Information Per Serving: Calories: 150 Protein: 5 Grams Carbohydrates: 19 Grams Fat: 7 Grams Cholesterol: 0 Milligrams Sodium: 460 Milligrams Potassium: 500 Milligrams

Posted by: Rich Harper

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