| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salads, Italian, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 1 |
|
Cauliflower — cored – med |
| 1/2 |
c |
Black olives, cured — |
|
|
Diced |
| 1/2 |
c |
Olive oil |
| 1/2 |
c |
Onion, red — diced |
| 2 |
ts |
Garlic — minced |
| 1/2 |
c |
Pepper, red bell — diced |
| 3 |
tb |
Vinegar — red wine |
| 3 |
tb |
Capers (in brine) drained |
INSTRUCTIONS
ÿÿÿÿÿÿÿ ea salt ÿÿÿÿÿÿÿ ea pepper Separate the
cauliflower into small florets. Rinse well in cold water and drain. In a
large pot of boiling salted water, cook the florets until al dente, about 5
minutes. Drain and place them on a towel to drain. Pour the olive oil over
the cauliflower and toss to coat well. Add all the remaining ingredients
and toss to mix well. let the salad marinate for several hours at room
temperature, stirring occasionally, before serving.
Recipe By :
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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