| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Salad | 4 | Servings | ||
INGREDIENTS
| 1 | Cauliflower | |
| Cold salted water | ||
| 3 | oz | Chopped ripe olives |
| 6 | T | Chopped parsley |
| 1 | Clove garlic, chopped | |
| 2 | T | Chopped capers |
| 1/2 | c | Olive oil |
| 3 | up to | |
| 4 | T | Wine vinegar |
| Salt and pepper to taste | ||
| 9/26 | 90 |
INSTRUCTIONS
Break cauliflower into flowerettes. Place in a bowl of cold water until ready to use, drain well. Mix parsley, garlic, capers, oil, vinegar, salt and pepper. Cut up mushrooms, olives. Add cauliflower and dressing. Serves 4-6. ARKANSAS TODAY, CHANNEL 11, KTHV "COOKING WITH DON BINGHAM" From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 301
Calories From Fat: 268
Total Fat: 30.3g
Cholesterol: 0mg
Sodium: 1945.5mg
Potassium: 281.4mg
Carbohydrates: 2.3g
Fiber: 1g
Sugar: <1g
Protein: 5.5g