Yield: 8 Servings
Measure | Ingredient |
---|---|
1 medium | Head of cauliflower |
½ cup | French dressing |
1 small | Avocado |
½ cup | Sliced stuffed olives |
3 \N | Tomatoes; cut in eighths |
½ cup | Crumbled Roquefort cheese |
\N \N | 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, .