Cauliflower Salad

Make the dressing first and let it chill in the refrigerator while you assemble the salad. That way, the dried herbs will have a chance to absorb moisture and become soft.

INGREDIENTS

Dressing
½   cup non-fat yogurt
2    teaspoons lemon juice
2    teaspoons dried oregano
2    teaspoons dried basil

Salad
4-5 strips thick cut bacon
2    cups cauliflower flowerets (about 1 medium head)
1    cup green beans cut to 1 inch length
1    cup finely chopped red onion
¼   cup finely chopped green onion tops
1    cup thin sliced radishes

METHOD

Slice the bacon length-wise and then cut into ½ inch strips cross-wise. In a medium skillet over medium-high heat, cook the bacon until it is fairly crisp. Remove to paper towels to drain and discard the bacon fat (in the garbage, not down the drain.)

Put the cauliflower into a microwave dish with a cover, add ¼ inch water and cook on high for 4 minutes. Remove and drain. Run cold water over the cauliflower to stop it from cooking. Put into the refrigerator to chill.

Parboil the green beans for 2 minutes, drain and run cold water over them to chill them. Chop the bacon pieces into small bits and assemble the salad by placing all ingredients into a medium salad bowl and mixing well. Serve immediately, passing the dressing separately. This recipe will serve 4 to 6.