Recipe - Cauliflower-Bean Salad

16 ounce Italian Dressing; 2 8Ounce
Bottles
2 tablespoon Sugar
1 teaspoon Dry Ground Mustard
4 lg Garlic Cloves; Crushed
32 ounce French Style Green Beans;
Drained, 2 Cans
OR
16 ounce Frozen French Style Green
Beans; Thawed
32 ounce Red Kidney Beans; Rinsed And
Drained, 2 Cans
1 cup Green Onions; Chopped, About
10 Medium
One half cup Fresh Parsley; Chopped
1 small Head Cauliflower; Coarsely
Chopped, about 4 cups

GARNISH
Lettuce

Mix the dressing sugar, mustard and garlic in a large glass or plastic
bowl, blending well. Add the green beans, kidney beans, onions, parsley,
and cauliflower and toss to coat. Cover and refrigerate about 3 hours or
until well chilled, stirring occasionally. Just before serving, drain the
salad. Line a salad serving bowl with lettuce leaves and spoon the salad
onto the lettuce.

Nutritional Information Per Serving:

Calories: 150 Protein: 5 Grams Carbohydrates: 19 Grams Fat: 7 Grams
Cholesterol: 0 Milligrams Sodium: 460 Milligrams Potassium: 500 Milligrams

Posted by: Rich Harper

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini