CAULIFLOWER SALAD

1 medium cauliflower, about 2 lbs.
1 Red Delicious, Gala, or Crispin apple, peeled, cored and cut in 3/4-inch dice
2 white scallions, chopped, about cup
1/4 red onion, thinly sliced
3 Tbsp. coarsely chopped dill
1 Tbsp. lemon juice
1 Tbsp. olive oil
1/2 tsp. salt
Freshly ground pepper

Boil a large pot of water. Prepare the cauliflower by breaking off or cutting away the leaves (if any) with a sharp knife. Cut the florets from the stem of the cauliflower and then cut the large florets vertically into bite-size pieces.

Boil the florets until they are tender-crisp, about 5 minutes. Immediately transfer them to a bowl of ice water. When chilled, drain the florets well and place in a large bowl.

Toss the cauliflower with the apple, scallions, onion, and dill. Pour over the lemon juice, oil and salt and mix until the florets are coated with the dressing. Season to taste with freshly ground pepper, and serve.

This salad keeps well in the refrigerator for 1-2 days.

Each of the six servings contains 78 calories and 2.7 grams of fat
Source: Dana Jacobi for the American Institute for Cancer Research