1/2 head cauliflower
6 slices turkey bacon, cooked crisp
20 stuffed olives
6 oz. feta cheese
1/4 c. peppercorn Ranch dressing
1 sm. head Romaine lettuce

Wash lettuce leaves. Drain, tear into pieces and refrigerate until crisp. Cut cauliflower head into small flowerets and finely chop stem pieces. Slice olives Crumble feta cheese and bacon. Combine all ingredients except lettuce and stir until thoroughly mixed. Refrigerate until serving; it will keep several days.

To serve, pile lettuce leaves in individual or large serving bowls and top with cauliflower mixture. Garnish with sliced olives or crumbled bacon. Serves 6-8.