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Salads : Caulflower Salad
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 Message 1 of 3 in Discussion 
From: MSN Nicknametwotiredtwocare  (Original Message)Sent: 4/16/2008 5:46 PM
Caulflower Salad
1 head cauliflower, washed, drained, and coarsely chopped 
2 stalks diced celery  1 dill pickle, chopped 
1/2 green pepper, chopped fine  1 carrot, grated 
1/2 tsp salt  2 tbsp chopped onion 
Dressing: 
1/2 cup fat-free mayonnaise  1 tsp prepared mustard 
1 tsp sugar 
Mix salad ingredients until well combined. Stir together dressing ingredients; add to salad and toss to
coat. Chill until ready to serve.


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 Message 2 of 3 in Discussion 
From: MSN NicknametwotiredtwocareSent: 4/16/2008 5:47 PM
Cauliflower Salad
4 cups cauliflower flowerets  1/4 cup olive oil 
1/4 cup water  2 tbsp vinegar 
6 black olives, quartered  1/2 tsp salt 
2 tbsp green onion, sliced  1/2 tsp rosemary 
1 tbsp golden raisins  1/8 tsp pepper 
1/3 cup sweet red pepper, coarsely chopped 
Place cauliflower florets in water; cook until tender. Drain and rinse with cold water; drain well.
Add red pepper, onion, raisins, and olives.  Stir together oil, vinegar, salt, rosemary, and pepper.
Pour over vegetables. Let marinate about 30 minutes before serving.  Serves 6-8.

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 Message 3 of 3 in Discussion 
From: MSN NicknametwotiredtwocareSent: 4/16/2008 5:54 PM
Italian Cauliflower Salad
3 cups cauliflower flowerets  1/2 tsp salt 
2 tbsp chopped green pepper  1/8 tsp dried basil 
1-1/2 tsp dried minced onion flakes  1/8 tsp dried oregano 
1/8 tsp garlic powder  1/4 cup water 
3 tbsp Italian dressing 
Combine all ingredients in a medium saucepan. Cover; cook over medium heat until cauliflower is tender,
about 15 minutes. Chill 2 to 3 hours before serving.  Serves 6.