Tossed Cauliflower Salad

Ready in 1 hour

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1 md Head of cauliflower
1/2 c Crumbled Roquefort cheese
Salad greens
1/2 c French dressing
3 Tomatoes; cut in eighths
1/2 c Sliced stuffed olives
1 sm Avocado

Original recipe makes 8 Servings



Separate cauliflower into flowerets. cover with ice water and chill 1 hour; drain. Chop cauliflower coarsely; pour French dressing over it and let stand for 2 hours. Just before serving, dice avocado and add to salad along with olives, tomato wedges, and cheese. Toss lightly, and serve on a bed of crisp salad greens. Yield: 8 servings. From , by the editors of the Progressive Farmer Magazine. Downloaded from Glens MM Recipe Archive, G Internet.

Calories Per Serving: 115 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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