Title: Cauliflower-Bean Salad
Categories: Salads, Vegetables, Easy
Yield: 10 Servings

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

----------------------------------GARNISH----------------------------------
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini