- 6 cups fresh cauliflowerets
- 3 plum tomatoes, chopped
- 1 cup thinly sliced green onions
- 1 cup (4 ounces) shredded cheddar cheese
- 1/2 cup sliced pimiento-stuffed olives
- 1/2 cup mayonnaise
- 12 bacon strips, cooked and crumbled
- In a large bowl, combine the cauliflower, tomatoes, onions, cheese and olives. Add mayonnaise; toss to coat. Cover and refrigerate for at least 1 hour. Just before serving, sprinkle with bacon. Yield: 10 cups.
Originally published as Colorful Cauliflower Salad in Country Extra September 2006, p51
Reviews for Quick Cauliflower Salad
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Reviewed Aug. 27, 2010
"we love cauliflower and this is a very different and nice way to make it it's very good"