Marinated Tomato-Cauliflower Salad
| 1-3/4 | cup coarsely chopped Roma tomatoes |
| 1 | cup small cauliflower flowerets |
| 1 | cup thinly sliced celery |
| 1 | cup finely chopped fresh Italian parsley |
| 3 | tablespoons white vinegar |
| 1 | tablespoons olive oil |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon sugar |
| 1/8 | teaspoon pepper |
| 4 | cups lettuce, torn into bite-sized pieces |
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Combine tomatoes, cauliflower, celery and parsley in a large, shallow non-metal bowl. Combine vinegar, oil, salt, sugar, and pepper; pour over the vegetables. Cover the marinate in the refrigerator for 2 hours. Combine tomato mixture and lettuce in a bowl; toss and serve. Yields 8 servings.
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