Marinated Tomato-Cauliflower Salad

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Marinated Tomato-Cauliflower Salad

 

1 3/4 cup coarsely chopped Roma tomatoes

1 cup small cauliflower flowerets

1 cup thinly sliced celery

1 cup finely chopped fresh Italian parsley

3 tablespoons white vinegar

1 tablespoons olive oil

1/4 teaspoon salt

1/4 teaspoon sugar

1/8 teaspoon pepper

4 cups lettuce, torn into bite-sized pieces

 

Combine tomatoes, cauliflower, celery and parsley in a large, shallow non-metal

bowl. Combine vinegar, oil, salt, sugar, and pepper; pour over the vegetables.

Cover the marinate in the refrigerator for 2 hours. Combine tomato mixture and

lettuce in a bowl; toss and serve. Yields 8 servings.