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Salad: Piquant Cauliflower

1 medium head cauliflower, broken into flowerets

1 cup cherry tomatoes, halved

1/2 cup salad oil

1/3 cup vinegar

2 tablespoons sliced pimiento-stuffed olives

1 tablespoon sweet pickle relish

1 teaspoon sugar

1 teaspoon paprika

1/2 teaspoon salt

1/8 teaspoon pepper


In covered saucepan cook cauliflowerets in small amount of boiling salted water 9 to 10 minutes or till crisp-tender. Drain. In deep bowl combine cauliflowerets and tomatoes. To make dressing, in screw-top jar combine salad oil, vinegar, olives, pickle relish, sugar, paprika, salt, and pepper. Cover and shake to mix well. Pour dressing over cauliflower and tomatoes. Cover and refrigerate 2 to 3 hours, stirring occasionally. To serve, lift vegetables from dressing with slotted spoon. Serve in lettuce-lined bowl. Makes 8 servings.

Agnese Marhele @ 2009-09-18 22:09:46

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