Yield: 4 Servings
|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, .