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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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