Cauliflower-bean salad
10 Servings
Ingredients
| Quantity | 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 |
| Lettuce | ||
Directions
GARNISH
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