Bermuda Salad Bowl Recipe

Summary

CuisineCourse
MethodMain Ingredient

Ingredients

 Cauliflower1 Small
 Bermuda onion1⁄2 Large, sliced and separated into rings
 Sliced pimiento stuffed olives1⁄2 Cup (8 tbs)
 French salad dressing2⁄3 Cup (10.67 tbs)
 Iceberg lettuce head1 Small, torn
 Crumbled blue cheese1⁄2 Cup (8 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 1299 Calories from Fat 858

% Daily Value*

Total Fat 97 g149.4%

Saturated Fat 20.3 g101.6%

Trans Fat 0 g

Cholesterol 47.6 mg

Sodium 4219.7 mg175.8%

Total Carbohydrates 86 g28.8%

Dietary Fiber 19.2 g76.9%

Sugars 51.8 g

Protein 31 g61.3%

Vitamin A 55.7% Vitamin C 480.7%

Calcium 60.4% Iron 29.3%

*Based on a 2000 Calorie diet

Directions

Slice the flowerets.
In large salad bowl combine cauliflower, onion rings, and olives.
Pour French dressing over salad.
Toss to coat vegetables.
Cover and refrigerate 30 minutes.
Just before serving, add the lettuce and blue cheese; toss lightly.
Pass extra French dressing, if desired.
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