| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
French |
Salad |
8 |
Servings |
INGREDIENTS
| 1 |
md |
Head of cauliflower |
| 1/2 |
c |
French dressing |
| 1 |
sm |
Avocado |
| 1/2 |
c |
Sliced stuffed olives |
| 3 |
|
Tomatoes; cut in eighths |
| 1/2 |
c |
Crumbled Roquefort cheese |
|
|
Salad greens |
INSTRUCTIONS
Separate cauliflower into flowerets. cover with ice water and chill 1
hour; drain. Chop cauliflower coarsely; pour French dressing over it and
let stand for 2 hours. Just before serving, dice avocado and add to salad
along with olives, tomato wedges, and cheese. Toss lightly, and serve on a
bed of crisp salad greens. Yield: 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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