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Ginny's Cauliflower and Pea Salad
May 23, 2007

Great salad - I made just a few minor tweaks to it: I blanched the cauliflower to make it not-quite-as-crunchy as raw (but still crisp), and cut the Splenda down a bit. Since I didn't have regular white vinegar, I used a white wine vinegar. After tasting it, I also added about a half a tablespoon of red pepper flakes to add a little zip as a foil to the sweetness. (We like "zip", so maybe a little less red pepper for those that don't. Very good on top of a bed of shredded lettuce too, for a whole meal. Thanks for posting it.

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