1/2 head cauliflower
1/2 lg. mild onion
1/3 c. sliced stuffed olives
1/2 c. oil-vinegar dressing
2 to 3 oz. Roquefort cheese
Black pepper
Sm. head of lettuce

Separate cauliflowerlets and slice them thinly. Slice onion, separated slices into rings and add them to the cauliflower slices, along with the sliced olives. Marinate in all the dressing for 30 minutes to overnight.

Season with pepper to taste. When you serve the salad, cut or tear the lettuce into small chunks, pour the marinated mixture over it and crumble the Roquefort on top. Bleu cheese can be substituted.