Recipe - Cauliflower-Mushroom Salad

1 lg Cauliflower
Cold salted water
3 ounce Chopped ripe olives
6 tablespoon Chopped parsley
1 Clove garlic; chopped
2 tablespoon Chopped capers
One half cup Olive oil
3 (up to)
4 tablespoon Wine vinegar
Salt and pepper to taste

Break cauliflower into flowerettes. Place in a bowl of cold water until
ready to use, drain well. Mix parsley, garlic, capers, oil, vinegar, salt
and pepper. Cut up mushrooms, olives. Add cauliflower and dressing. Serves
46.

ARKANSAS TODAY, CHANNEL 11, KTHV

09/26/1990

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.