This is a wonderful little salad that pairs well with a sandwich. It was a popular side dish that Tyra and I served in the Tea Room way back in our Midland days. If memory serves me correctly, we also served this as part of a salad trio along with a marinated carrot salad and a small spinach salad.
Combine with the mayonnaise and garlic salt. Cover with plastic wrap and refrigerate for several of hours or overnight.
It's crunchy and has a great garlicky flavor.
Serves 4 - 6
3 cups small florettes raw cauliflower
1 cup sliced black olives
1 cup diced (1/4" dice) celery
1/2 cup Hellmann's
1/2 to 1 tsp Lawry's Garlic Salt
Rinse and drain the cauliflower. Slice the olives and dice up the celery. Place all the vegetables in a medium mixing bowl. Fold in the Hellmann's then fold in the garlic salt. Blend thoroughly. Cover bowl with plastic wrap and place in refrigerator for several hours or overnight.
You will need to toss prior to serving. Regarding the olives, you may buy olives already sliced but I prefer to slice whole black olives. They seem to hold their shape better.