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
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Hugs, Sugar
