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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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| 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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| 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. | |
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