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Cauliflower Salad |
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Serves: 8 Print this Recipe1 cauliflower medium, broken into flowerets 2 tomatoes peeled, seeded, and cut in wedges * Part two. 1/2 cup vegetable oil 1/3 cup white wine vinegar 3 tablespoons olives sliced black pitted 2 tablespoons sweet pickle relish 1 teaspoon sugar 1 1/4 teaspoons paprika 1/2 teaspoon salt 1/8 teaspoon black pepper freshly ground Lettuce, washed and crisped In covered saucepan cook cauliflower in small amount of boiling salted water 9 to 10 minutes or until crisp-tender. Drain. In deep bowl combine cauliflower and tomatoes. Dressing: *Combine oil, vinegar, olives, pickle relish, sugar, paprika, salt, and pepper. Blend well. Pour dressing over cauliflower and tomatoes. Cover and refrigerate 24 hours, stirring occasionally. To serve, lift vegetables from dressing with slotted spoon; place in lettuce-lined bowl. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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