TOSSED CAULIFLOWER SALAD

1 medium head cauliflower
1/2 cup French dressing
1 small avocado
1/2 cup sliced stuffed olives
3 tomatoes; cut in eighths
1/2 cup crumbled Roquefort cheese
salad greens

Separate cauliflower into flowerets. Cover with ice water and chill 1 hour.

Drain and chop cauliflower coarsely; pour French dressing over it and refrigerate for 2 hours.

Just before serving, dice avocado and add to salad along with olives, tomato wedges, and cheese.

Toss lightly, and serve on a bed of crisp salad greens.

Yield: 8 servings.
Source: The Progressive Farmer's Southern Country Cookbook by the editors of Progressive Farmer Magazine