Bermuda Salad Bowl
|Bermuda onion||1⁄2 Large, sliced and separated into rings|
|Sliced pimiento stuffed olives||1⁄2 Cup (8 tbs)|
|French salad dressing||2⁄3 Cup (10.67 tbs)|
|Iceberg lettuce head||1 Small, torn|
|Crumbled blue cheese||1⁄2 Cup (8 tbs)|
Slice the flowerets.
In large salad bowl combine cauliflower, onion rings, and olives.
Pour French dressing over salad.
Toss to coat vegetables.
Cover and refrigerate 30 minutes.
Just before serving, add the lettuce and blue cheese; toss lightly.
Pass extra French dressing, if desired.