1 sm. head cauliflower
1/2 lg. Bermuda onion, thinly sliced
1/3 c. stuffed olives, sliced
1/2 c. Roquefort or blue cheese, crumbled
1 sm. head lettuce, shredded
1 c. salad oil
1/2 c. tarragon vinegar
2 tsp. sugar
1 tsp. salt
1/2 tsp. paprika

Separate cauliflower in flowers, soak in salt water and drain. In large bowl, place cauliflower, onion (separate into rings) and olives. Combine salad oil, vinegar, sugar, salt and paprika in a bottle; shake well. Pour over salad and marinate for 1 hour. Immediately before serving, add cheese and lettuce. Toss well. Makes 6 servings.