|Cauliflower head||1 Medium|
|Canned whole green beans||16 Ounce, drained (1 Can)|
|Salad oil||2⁄3 Cup (10.67 tbs)|
|Vinegar||1⁄3 Cup (5.33 tbs)|
|Salad dressing mix||1⁄4 Ounce (1 Envelope)|
Separate cauliflower into small flowerets.
Cook, covered, in small amount of boiling salted water till crisp-tender, about 10 minutes; drain well.
Place hot cauliflower and beans in bowl.
In screw-top jar, combine oil, vinegar, and salad dressing mix; cover and shake well.
Pour dressing over vegetables; chill several hours or overnight, stirring occasionally.
Drain; serve vegetables on lettuce-lined plates