Serves: 8
Total Calories: 156
In covered saucepan cook cauliflower in small amount of boiling salted water 9 to 10 minutes or until crisp-tender. Drain. In deep bowl combine cauliflower and tomatoes.
Dressing:
*Combine oil, vinegar, olives, pickle relish, sugar, paprika, salt, and pepper. Blend well. Pour dressing over cauliflower and tomatoes. Cover and refrigerate 24 hours, stirring occasionally. To serve, lift vegetables from dressing with slotted spoon place in lettuce-lined bowl.
This Cauliflower Salad recipe is from the Recipes for Summer Days Cookbook. Download this Cookbook today.
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