TOSSED CAULIFLOWER SALAD
|Lettuce||1 Cup (16 tbs)|
|Cauliflower head||1 Small|
|Sweet onion/Three young spring onions||1 Small|
|Sliced olives||1⁄2 Cup (8 tbs)|
|Blue cheese||1⁄2 Cup (8 tbs)|
|French dressing||1 Tablespoon|
Tear lettuce into bite-sized pieces.
Wash cauliflower, remove green stalks and separate into tiny flowerettes.
Slice onion paper-thin.
Add the green pepper and red pepper sliced fine, the mushroom slices and the olives and the cheese.
Mix very gently so as not to damage your thin slices.
Chill 1 hour in covered basin or thick plastic bag.
Toss with French dressing.