Mexican Cauliflower Romaine Lettuce And Pepper Salad Recipe
Ingredients
| Romaine lettuce head | 1/2 Medium | |
| Cauliflower florets | 2 Cup (16 tbs), thinly sliced | |
| 1 medium green pepper, seeded and cubed | ||
| Vegetable oil | 2 Tablespoon | |
| 1 tablespoon plus 1 teaspoon chili sauce | ||
| 1 tablespoon lemon juice or red wine vinegar | ||
| Water | 1 Tablespoon | |
| 1/2 teaspoon prepared white horseradish | ||
| Dash salt and cayenne pepper | ||
| Dash salt and cayenne pepper | ||
Directions
Separate lettuce leaves from head; rinse with cool water and dry well.
Stack leaves and cut crosswise to make 1/4- to 1/2-inch shreds.
Place in large salad bowl; add cauliflower and green pepper.
In a small jar with tight-fitting lid, combine remaining ingredients; cover and shake well.
Pour over vegetables; toss to combine.
Divide evenly.
Stack leaves and cut crosswise to make 1/4- to 1/2-inch shreds.
Place in large salad bowl; add cauliflower and green pepper.
In a small jar with tight-fitting lid, combine remaining ingredients; cover and shake well.
Pour over vegetables; toss to combine.
Divide evenly.
Chef
