Bermuda Salad Bowl
|Cauliflower head||1 Small, broken into flowerets|
|Bermuda onion||1⁄2 Large, sliced|
|Sliced pimiento-stuffed green olives||1⁄2 Cup (8 tbs)|
|French salad dressing||2⁄3 Cup (10.67 tbs)|
|Head of lettuce||1 Small, torn in bite-size pieces|
|Crumbled blue cheese||1⁄2 Cup (8 tbs)|
Slice cauliflowerets into a large salad bowl.
Separate onion slices into rings; add to cauliflower.
Add the sliced olives.
Pour dressing over; toss.
Chill for 30 minutes.
Just before serving, add the lettuce and cheese; toss lightly.
Pass extra French dressing, if desired.