Title: Cauliflower-bean salad
 Categories: Salads, Vegetables, Easy
      Yield: 10 Servings
 
     16 oz Italian Dressing; 2 8-Ounce
           -Bottles
      2 tb Sugar
      1 ts Dry Ground Mustard
      4 lg Garlic Cloves; Crushed
     32 oz French Style Green Beans;
           -Drained, 2 Cans
           -OR
     16 oz Frozen French Style Green
           -Beans; Thawed
     32 oz Red Kidney Beans; Rinsed And
           -Drained, 2 Cans
      1 c  Green Onions; Chopped, About
           -10 Medium
    1/2 c  Fresh Parsley; Chopped
      1 sm Head Cauliflower; Coarsely
           -Chopped, about 4 cups

MMMMM--------------------------GARNISH-------------------------------
           Lettuce
 
  Mix the dressing sugar, mustard and garlic in a large glass or plastic
  bowl, blending well.  Add the green beans, kidney beans, onions,
  parsley, and cauliflower and toss to coat. Cover and refrigerate
  about 3 hours or until well chilled, stirring occasionally. Just
  before serving, drain the salad.  Line a salad serving bowl with
  lettuce leaves and spoon the salad onto the lettuce.
  
  Nutritional Information Per Serving:
  
  Calories:  150    Protein:  5 Grams    Carbohydrates: 19 Grams Fat: 7
  Grams Cholesterol:  0 Milligrams Sodium: 460 Milligrams Potassium:
      500    Milligrams
  
  Posted