Recipe - Marinated Tomato-Cauliflower Salad

1 Three fourths cup Coarsely chopped tomato
1 cup Small cauliflower flowerets
1 cup Thinly cut or sliced up celery
1 cup Finely chopped fresh parsley
3 tablespoon White vinegar
1 tablespoon Vegetable oil
One fourth teaspoon Salt
One fourth teaspoon Sugar
1/8 teaspoon Pepper
4 cup Tightly packed torn iceberg
lettuce

Combine first 4 ingredients in a large, shallow nonmetal bowl. Combine
vinegar and next 4 ingredients; pour over vegetables. Cover and marinate in
refrigerator 2 hours. Combine tomato mixture and lettuce in a bowl; toss.
Yield: 8 servings (serving size: 1 cup).

Per serving: 35 Calories; 2g Fat (45% calories from fat); 1g Protein; 4g
Carbohydrate; 0mg Cholesterol; 92mg Sodium

Recipe by: Cooking Light, May 1994, page 134

Posted to MCRecipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.