Salad Bowl

BERMUDA SALAD BOWL

1 sm. head cauliflower broken into flowerts 1/2 lg. bermuda onion, sliced and separated into rings (I use red onion for color.) 1/2 c. sliced pimento stuffed olives 2/3 c. French salad dressing 1 sm. head iceberg lettuce torn (4 c.) 1/2 c. crumbled blue cheese (2 oz). Slice flowerts in large bowl. Combine cauliflower, onion and olives. Pour French dressing over to coat vegetables. Cover and refrigerate 30 minutes. Just before serving add the lettuce and blue cheese, toss lightly. Add extra French dressing if needed. Makes 8 to 10 servings.