Cauliflower-mushroom 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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