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Bermuda Salad Bowl

1 small head cauliflower, broken into flowerets

1/2 large Bermuda onion, sliced and separated into rings

1/2 cup sliced pimiento stuffed olives

2/3 cup French salad dressing

1 small head iceberg lettuce, torn (4 cups)

1/2 cup crumbled blue cheese (2 ounces)

Slice the flowerets. In large salad bowl combine cauliflower, onion rings, and olives. Pour French dressing over salad. Toss to coat vegetables. Cover and refrigerate 30 minutes. Just before serving, add the lettuce and blue cheese; toss lightly. Pass extra French dressing, if desired. Makes 8 to 10 servings.

Agnese Marhele @ 2009-09-18 21:59:13

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