 |
Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
|
Tarragon vinegar adds pleasant flavor to this fresh and hearty salad sent in by Lori Wiese of Humboldt, Minnesota. Ingredients:
1 cup fresh cauliflowerets |
1/4 cup thinly sliced red onion, quartered |
2 tablespoons sliced pimiento-stuffed olives |
2 tablespoons canola oil |
1 tablespoon tarragon vinegar |
1/4 teaspoon sugar |
1/8 teaspoon salt |
dash paprika |
2 cups torn leaf lettuce |
2 tablespoons crumbled blue cheese |
Directions:
1. In a small bowl, combine the cauliflower, onion and olives. In another bowl, whisk the oil, vinegar, sugar, salt and paprika. Drizzle over cauliflower mixture and toss to coat. Refrigerate for 1 hour or until chilled.
2. Just before serving, add the lettuce and blue cheese; toss. Yield: 2 servings.
|
|