Cauliflower Salad
1medium sized cauliflower
1/2 lemon
1/4 cup vinegar
1 cup safflower oil
1/2 cup fresh mint leaves, chopped
2 cups low calorie yogurt
colds meats or chicken (optional)
corn kernel (optional)
Cut cauliflower from stem and discard core. Place in a saucepan with lemon and cover with boiling water. Lemon will keep cauliflower white. Cook for three minutes. Drain in colander and refresh under cold water for 1 minute, taking care to keep florets in shape.
Place in a salad bowl, sprinkle vinegar and oil. Dust with half the mint leaves and allow to rest for at least 25 minutes. To serve, coat lightly with yogurt and dust with remaining mint leaves. This salad is excellent with cold meats or chicken.
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