Like so many recipes, this one is quick, easy, so deliious, and with a surprising versatility. And it’s ingredients are readily available. It’s a “do-it-ahead” dish; a night in the fridge gets it to the level you want.
INGREDIENTS
1 head cauliflower, broken into small flowerettes
1 large red onion, diced small
4-6 oz crumbled blue cheese
1 small jar pimiento-stuffed olives, chopped
3/4 bottle Italian Dressing
DIRECTIONS
Combine the first four ingredients in a large bowl.
Toss with the Italian Dressing.
Let sit in the refrigerator overnight before serving.
SERVING TIPS
Easiest option is as a side salad, best presented in a ‘bowl’ of butter lettuce (which has leaves perfectly designed for salads of this nature.
The salad’s coolness, crunch, and tangy profile makes it a great topping for a baked potato.
Need some appetizers? Spoon a bit into individual leaves of endive, and it’s a perfect finger food.
never 2 old 2 start cooking 