Cauliflower-Bean Salad
- 16 oz Italian Dressing; 2 8-Ounce
- -Bottles
- 2 tb Sugar
- 1 ts Dry Ground Mustard
- 4 lg Garlic Cloves; Crushed
- 32 oz French Style Green Beans;
- -Drained, 2 Cans
- -OR
- 16 oz Frozen French Style Green
- -Beans; Thawed
- 32 oz Red Kidney Beans; Rinsed And
- -Drained, 2 Cans
- 1 c Green Onions; Chopped, About
- -10 Medium
- 1/2 c Fresh Parsley; Chopped
- 1 sm Head Cauliflower; Coarsely
- -Chopped, about 4 cups
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Lettuce
Mix the dressing sugar, mustard and garlic in a large glass or plastic
bowl, blending well. Add the green beans, kidney beans, onions, parsley,
and cauliflower and toss to coat. Cover and refrigerate about 3 hours or
until well chilled, stirring occasionally. Just before serving, drain the
salad. Line a salad serving bowl with lettuce leaves and spoon the salad
onto the lettuce.
Nutritional Information Per Serving:
Calories: 150 Protein: 5 Grams Carbohydrates: 19 Grams Fat: 7 Grams
Cholesterol: 0 Milligrams Sodium: 460 Milligrams Potassium: 500 Milligrams
Posted by: Rich Harper
Lettuce
Mix the dressing sugar, mustard and garlic in a large glass or plastic
bowl, blending well. Add the green beans, kidney beans, onions, parsley,
and cauliflower and toss to coat. Cover and refrigerate about 3 hours or
until well chilled, stirring occasionally. Just before serving, drain the
salad. Line a salad serving bowl with lettuce leaves and spoon the salad
onto the lettuce.
Nutritional Information Per Serving:
Calories: 150 Protein: 5 Grams Carbohydrates: 19 Grams Fat: 7 Grams
Cholesterol: 0 Milligrams Sodium: 460 Milligrams Potassium: 500 Milligrams
Posted by: Rich Harper
