Cauliflower Crunch Salad

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One of the things I like about recipes from the ’30s is that they are from-scratch, not including loads of processed-foods in the ingredient list. This salad marinated in Tomato French salad dressing, adapted from a 1939 Mazola Salad Bowl booklet, is surprisingly contemporary.

Makes six to eight

Salad Ingredients

  • 1 small head cauliflower, uncooked
  • ¼ cup finely chopped green pepper
  • ½ cup finely chopped celery
  • ½ cup finely chopped red sweet pepper
  • 1/8 cup very finely minced Vidalia onion
  • 1 tsp salt
  • 1 cup Tomato French Dressing
  • Crisp lettuce leaves

Tomato French Dressing Ingredients

  • 1 clove garlic
  • ½ tsp dry mustard
  • 1 Tbsp confectioners’ sugar
  • ½ tsp salt
  • Dash Tabasco sauce
  • 1/3 cup vinegar
  • 1/3 cup Mazola corn oil
  • 1 cup tomato juice


  1. Make Salad: Remove leaves and core from cauliflower. Separate head into large florets, then, break off into tiny florets. Chop some of the white stem into tiny pieces, too. Use, in all, about 2 to 3 cups of cauliflower.
  2. Make Dressing: Rub bowl with cut garlic clove.
  3. Discard clove. Combine rest of dressing ingredients in bowl.
  4. Toss cauliflower with red pepper, celery, onion, salt and dressing Marinate in fridge for several hours or overnight. Drain, reserving dressing to add at table, as needed.
  5. To serve, fill small romaine leaf “boats” with the marinated salad

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