Cauliflower Salad

Discussion in 'Food and nutrition' started by Old Magic1, Apr 16, 2005.

  1. Old Magic1

    Old Magic1 Guest

    Cauliflower Salad

    Raw cauliflower has great salad appeal, and many people prefer to eat it raw
    rather than cooked. This colorful salad mix, served on a bed of Boston
    lettuce, would go well with a grilled portabella mushroom entree or
    sandwich.

    1 1/3 cups salad oil
    2/3 cup rice wine vinegar
    2 tablespoons sugar
    1/2 teaspoon salt
    1/2 teaspoon basil
    1/4 teaspoon oregano
    1 clove garlic, minced
    3 cups cauliflower florets
    2 serranos or jalapeno chiles, seeds and stems removed, chopped
    3/4 cup pitted ripe olives, sliced
    3/4 cup chopped red bell pepper

    Combine the salad oil, vinegar, sugar, salt, basil, oregano, and garlic in a
    glass jar with a lid.
    Shake the mixture until the sugar is dissolved and set aside.

    Place the cauliflower and the serranos in a ceramic bowl.
    Shake the dressing again, pour it over the vegetables, toss lightly, cover,
    and refrigerate at least 2 hours or overnight.

    Before serving, add the olives, the bell pepper, and toss the mixture.

    Yield: 4 servings


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    Old Magic 1


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