Mexican Cauliflower Romaine Lettuce And Pepper Salad
|Romaine lettuce head||1⁄2 Medium|
|Sliced cauliflower florets||2 Cup (32 tbs)|
|Green pepper||1 Medium, seeded and cubed|
|Vegetable oil||2 Tablespoon|
|Chili sauce||1 1⁄2 Tablespoon|
|Lemon juice/Red wine vinegar||1 Tablespoon|
|Prepared white horseradish||1⁄2 Teaspoon|
Separate lettuce leaves from head; rinse with cool water and dry well.
Stack leaves and cut crosswise to make 1/4- to 1/2-inch shreds.
Place in large salad bowl; add cauliflower and green pepper.
In a small jar with tight-fitting lid, combine remaining ingredients; cover and shake well.
Pour over vegetables; toss to combine.