Total Time
1hr
Prep 1 hr
Cook 0 mins

A good portion of your five-a-day! From the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ingredients Nutrition

Directions

  1. Separate cauliflower into small pieces.
  2. Marinate each vegetable separately in dressing and chill for one hour.
  3. Arrange vegetables in groups on crispy, cold salad greens.
  4. Sprinkle with olives and additional dressing.