Greek Mushroom And Olive Salad
|Caulifloweret||2 Cup (32 tbs) (Tiny Raw)|
|Thinly sliced mushrooms||2 Cup (32 tbs) (Raw)|
|Sliced pitted black olives||2 Cup (32 tbs)|
|Diced green pepper||1 Cup (16 tbs) (1/2-Inch Dice)|
|Plain yogurt||8 Ounce|
|Olive oil||1⁄2 Cup (8 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), crushed|
Combine in a large bowl 2 cups tiny raw cauliflorerettes, 2 cups each thinly sliced, raw mushrooms and sliced, fitted black olives and 1 cup diced green pepper.
Toss lightly to mix.
Combine 1 (8-oz.) carton plain yogurt, 1/2 cup olive oil, 1/4 cup chopped parsley, 1 garlic clove, cruthed, 1 teaspoon salt and 1/2 teaspoon pepper.
Mix well and pour over raw vegetables.
Serve salad on lettuce leaves.