salad dressings - Bernstein's Italian, Ranch, and Balsamic Italian dressings

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Cauliflower Salad

  • 1 large cauliflower, trimmed and washed
  • 8 anchovy fillets, chopped
  • 1 cup pitted black olives, sliced
  • 1 large pimiento, sliced
  • 1 tablespoon capers (optional)
  • 1 bottle Bernsteins' Italian Dressing

Break cauliflower into flowerets and cook in salted water 5 minutes. Drain and cool. In a bowl, mix anchovies, olives, pimiento, capers and about 1/2 bottle of Italian dressing. Add cauliflower and toss lightly. Chill and serve as salad entree or as an excellent garnish for cold meats and cold cuts. Serves 6.

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