Yield: 8 Servings
|1 medium||Head of cauliflower|
|½ cup||French dressing|
|½ cup||Sliced stuffed olives|
|3||Tomatoes; cut in eighths|
|½ cup||Crumbled Roquefort cheese|
Separate cauliflower into flowerets. cover with ice water and chill 1 hour; drain. Chop cauliflower coarsely; pour French dressing over it and let stand for 2 hours. Just before serving, dice avocado and add to salad along with olives, tomato wedges, and cheese. Toss lightly, and serve on a bed of crisp salad greens. Yield: 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe Archive, .