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Marinated Tomato-Cauliflower Salad

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CATEGORY CUISINE TAG YIELD
Vegetables Salads 8 Servings

INGREDIENTS

1 3/4 c Coarsely chopped tomato
1 c Small cauliflower flowerets
1 c Thinly sliced celery
1 c Finely chopped fresh parsley
3 tb White vinegar
1 tb Vegetable oil
1/4 ts Salt
1/4 ts Sugar
1/8 ts Pepper
4 c Tightly packed torn iceberg lettuce

INSTRUCTIONS

Combine first 4 ingredients in a large, shallow nonmetal bowl. Combine
vinegar and next 4 ingredients; pour over vegetables. Cover and marinate in
refrigerator 2 hours. Combine tomato mixture and lettuce in a bowl; toss.
Yield: 8 servings (serving size: 1 cup).
Per serving: 35 Calories; 2g Fat (45% calories from fat); 1g Protein; 4g
Carbohydrate; 0mg Cholesterol; 92mg Sodium
Recipe by: Cooking Light, May 1994, page 134
Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.

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