MOCK POTATO SALAD Serves 4
4 cups (1 L) cauliflower, cut into bite size pieces 1/2 cup (125 ml) green bell pepper, chopped 1/4 cup (60 ml) celery, chopped 1/4 cup (60 ml) onion, chopped 1/2 cup (125 ml) bottled ranch dressing 1 teaspoon (5 ml) sugar (or sugar substitute) 3 tablespoons (45 ml) mustard Steam or boil the cauliflower until it is semi-soft. Drain well & set aside to cool. Add the green pepper, celery & onion. Mix well. In a small saucepan, combine the ranch dressing with the sugar & mustard. Cook over medium heat for 5 to 10 minutes. Remove the saucepan from the heat & pour the dressing mixture over the vegetables, stirring well. Refrigerate the salad for at least two hours to blend the flavors. "Not that I speak in respect of want: for I have learned, in whatsoever state I am, therewith to be content." -Philippians 4:11 Please Remember me at: https://www.gofundme.com/sugars-transplant-journey Hugs, Sugar _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
