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3 cups mixed cauliflower, chopped and steamed until just tender, cooled slightly
2 green onions, chopped
½ cup carrot, shredded
½ cup sweet red pepper, diced
2 Tbsp. flat leaf parsley, chopped
1 Tbsp. red wine vinegar
3 Tbsp. extra virgin olive oil
Celery salt and garlic salt to taste
Fresh ground pepper to taste
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1st Keep
 hocansonca
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