Cauliflower Salad Bowl
|Cauliflower head||1 Small, broken into flowerets|
|Bermuda onions||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||2 Ounce (1/2 Cup)|
In a large salad bowl combine cauliflower slices, onion rings, and olives.
Pour the 3/4 cup French dressing over.
Toss to coat vegetables.
Cover and refrigerate 30 minutes.
Just before serving, add iceberg lettuce and crumbled blue cheese; toss lightly.
Pass extra French dressing, if desired.