1 small head cauliflower
1/2 large Bermuda onion
1/2 c. stuffed olives, sliced
2/3 c. French dressing
1/2 c. Blue cheese, crumbled
1 head lettuce

Wash cauliflower; separate into florets and cut in thin crosswise slices. Cut onion in crosswise slices and separate rings. Combine cauliflower, onion slices and French dressing. Chill. Wash lettuce; drain and shred. Toss with cheese and cauliflower mixture in salad bowl.

Dill pickles may be substituted for the olives.