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Cauliflower Salad Provencale

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Ingredients
  Cauliflower head 1 Large
  Pitted ripe olives 20 (Preferably Greek Or Italian)
  Canned sweet peppers 3 , cut in strips
  French dressing 1 Cup (16 tbs)
Directions

1.
Soak the cauliflower 30 minutes, head down, in salted water to cover.
Break it up into separate flowerets and cook in boiling salted water 5-8 minutes.
They should still be crisp.
Drain well.
Chill.
2.
Combine the cooked and cooled cauliflower flowerets with the olives and peppers, toss with enough dressing to coat the pieces, and let marinate in the refrigerator several hours.
Toss lightly before serving.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable

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