| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Salad |
4 |
Servings |
INGREDIENTS
| 1 |
lg |
Cauliflower |
|
|
Cold salted water |
| 3 |
oz |
Chopped ripe olives |
| 6 |
tb |
Chopped parsley |
| 1 |
|
Clove garlic; chopped |
| 2 |
tb |
Chopped capers |
| 1/2 |
c |
Olive oil (up to) |
| 4 |
tb |
Wine vinegar |
|
|
Salt and pepper to taste |
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
09/26/1990
"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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