DRESSING
In large bowl, toss together cauliflower, carrots, green pepper and
olives. Cook rotini in large pot of boiling salted water till tender but
firm about 8 to 10 minutes, drain and rinse in cold water. Dressing:
Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste;
mix well. Pour all but 1/3 cup dressing over salad, tossing to mix,
reserve remaining dressing. Cover and refrigerate overnight. Just before
serving, taste and readjust seasonings and add remaining dressing if
necessary.
Source: _The Canadian Living Cookbook_ by Carol Ferguson
posted by Anne MacLellan
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmcorr.zip
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