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Crunchy Cauliflower and Tomato Salad
March 24, 2016

Made the basic salad with a few changes: I blanched the cauliflower for 2 minutes in lightly salted water and then into an ice bath. Added 1/2 of a red bell pepper, diced, for color and sweetness Added about 1/4 cup of feta crumbles, as this was doubling as my side dish, and I needed to add tasty calories Used a mix of heritage small tomatoes that were in a pint box together at Sprouts....used about 2/3rd of the pint Used Penzey's Italian Dressing mix made with red wine vinegar (Pompeii) and extra virgin olive oil (Bertoilli) Husband declared it delicious! Next time I will cut the cauliflower into smaller pieces...I didn't think of that tonight Served with a small steak for a great, quick, low carb supper

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