Cauliflower Tossed Salad

Name: Cauliflower Tossed Salad
Prep time: 15 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 1 cup fresh cauliflowerets; 1/4 cup thinly sliced red onion, quartered; 2 tablespoons sliced pimiento-stuffed olives; 2 tablespoons canola oil; 1 tablespoon tarragon vinegar; 1/4 teaspoon sugar; 1/8 teaspoon salt; Dash paprika; 2 cups torn leaf lettuce; 2 tablespoons crumbled blue cheese

Tarragon vinegar adds pleasant flavor to this fresh and hearty salad sent in by Lori Wiese of Humboldt, Minnesota.

Ingredients

1 cup fresh cauliflowerets
1/4 cup thinly sliced red onion, quartered
2 tablespoons sliced pimiento-stuffed olives
2 tablespoons canola oil
1 tablespoon tarragon vinegar
1/4 teaspoon sugar
1/8 teaspoon salt
Dash paprika
2 cups torn leaf lettuce
2 tablespoons crumbled blue cheese

Directions

In a small bowl, combine the cauliflower, onion and olives. In another bowl, whisk the oil, vinegar, sugar, salt and paprika. Drizzle over cauliflower mixture and toss to coat. Refrigerate for 1 hour or until chilled.
Just before serving, add the lettuce and blue cheese; toss.