Tossed cauliflower salad

Yield: 8 Servings

Measure Ingredient
1 medium Head of cauliflower
½ cup French dressing
1 small Avocado
½ cup Sliced stuffed olives
3 Tomatoes; cut in eighths
½ cup Crumbled Roquefort cheese
Salad greens

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, .

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