Cauliflower Salad
Portion Size: 1/2 cup
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 4 cups small cauliflower flowerets | Washed, trimmed and chopped |
| 2/3 cup chopped green pepper | Washed, trimmed and chopped |
| 1/2 cup pimentos | Chopped, drained and rinsed |
| 1/2 cup sliced black olives | |
| 1/2 cup diced onions | Peeled, washed, and thinly sliced |
| Dressing: | |
| 1/4 cup vegetable oil | |
| 1/3 tablespoon lemon Juice | |
| 1/2 teaspoon pepper | |
| 3 tablespoons vinegar | |
| 2 teaspoon salt | |
| 1 teaspoon Dijon Mustard | |
| 1 teaspoon honey | |
| 1/2 teaspoon oregano |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Mix the dressing well and pour over vegetables to marinate. | |
| 2 | Chill in refrigerator until ready to serve. |
Posted in Vegetable Salad Recipes
