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
--
Old Magic 1
--
Rec.food.recipes is moderated by Patricia D. Hill at [email hidden].
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/