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Mexican Cauliflower Romaine Lettuce And Pepper Salad

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Ingredients
  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
  Water 1 Tablespoon
  Prepared white horseradish 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

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.
Divide evenly.

Recipe Summary

Cuisine: 
Greek
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable

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