2 c. cauliflower florets,
1/8 c. chopped drained canned
2 Tbsp. lemon juice
1 Tbsp. olive oil
1/2 tsp. minced fresh garlic
or dash of garlic powder
1/8 tsp. Dijon-style mustard
dash of salt and pepper
1 tsp. fresh chopped parsley
In a small bowl combine all ingredients except parsley.
Toss well, cover and refrigerate until chilled. Sprinkle with
parsley just before serving.
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