Two Salads from Taste the Best Cookbook

This summer we are featuring some recipes from St. Mark Presbyterian Cookbook, Taste the Best, created in 1987 to celebrate our 25th Anniversary.

 Over 25 years ago, Mary Beth prepared this bean/cauliflower salad for Vacation Church School luncheon.


1 head cauliflower, cut into bite-size pieces
1 16oz can of green beans, drained
1/2 to 3/4 creamy style Italian dressing
1/4 c. sliced ripe olives

Combine all ingredients and chill until ready to serve.When re-creating this recipe, I had a very hard time finding creamy Italian dressing.  I only found this one at Schnucks.  I think any sweet Italian dressing would be better than a creamy Caesar or Ranch.

Here is another similar recipe which I prepared for the Women's Association Salad Luncheon 1980.  It uses broccoli (instead of cauliflower), kidney beans (instead of green beans), cheddar cheese, onion (instead of black olives) and Italian dressing.