Recipe - Cauliflower Salad With Zesty Vinaigrette

3 cup Small cauliflower florets
2 cup Cooked multicolored rotini;
from 4ounces uncooked
corkscrew pasta
1/3 cup Sliced green onions
1/3 cup Thinly cut or sliced up radishes
Three fourths cup Garlicky tomatobasil
vinaigrette; see recipe
2 tablespoon Grated romano OR parmesan
cheese
1/8 teaspoon Black pepper

1. Combine the first 4 ingredients in a large bowl. Drizzle the Garlicky
Tomato Basil Vinaigrette over the cauliflower mixture, and toss well.
Sprinkle the salad with grated cheese and pepper, and toss gently. Cover
salad, and marinate in refrigerator; for at least 2 hours. Yield: 5
servings (serv ing size: 1 cup).

[CALORIES 138 (27%cff); FAT 4g]

Garlicky TomatoBasil Vinaigrette: red wine vinegar with garlic and
shallots, lemon juice and olive oil, mustard, fresh tomato and basil.

~(Edited by Pat Hanneman 10/01/98)

Notes: Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta
and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.

Recipe by: Cooking Light Sep98

Posted to EATLF Digest by Pat Hanneman kitpath@earthlink.net on Oct 01,
1998, converted by MM_Buster v2.0l.