1 head Romaine lettuce
1 (15 oz.) can chick peas (garbanzo beans), drained
1 c. alfalfa or bean sprouts
1/2 c. Buttermilk dressing
2 c. fresh cauliflowerettes
2 tbsp. diced pimiento

Tear lettuce into bite size pieces. Combine lettuce, chick peas, sprouts and 1/4 cup of the dressing in serving bowl; toss to mix. Arrange cauliflowerettes over lettuce mixture; sprinkle with pimiento. Pour remaining dressing over salad. Makes 4 to 6 servings.

2 (10 oz.) packages frozen cauliflower, cooked, drained and chilled, can be substituted for fresh cauliflower. Separate cauliflower into flowerettes before adding to salad.