Cauliflower Pecan Salad
|Cauliflower flowerets||1 1⁄2 Cup (24 tbs)|
|Grated carrots||1 Cup (16 tbs)|
|Green pepper||3⁄4 Cup (12 tbs)|
|Chopped celery||1 Cup (16 tbs)|
|Toasted pecan halves||1 Cup (16 tbs)|
|Carrot curls||1 Tablespoon|
Blanch flowerets in hot, salted water for 2 minutes; drain, then chill.
Keep all ingredients separate until time to serve.
Then toss together with horseradish mustard dressing.