Asparagus-and-Cauliflower Salad

Ingredients

• 1 head Cauliflower (Quantity estimated (not specified in original recipe))
• 1 bunch Asparagus tips (Quantity estimated (not specified in original recipe))
• 1/2 cup Mayonnaise (Quantity estimated (not specified in original recipe))
• 1/4 cup Boiled dressing (or cream dressing) (Quantity estimated (not specified in original recipe))
• 2 tablespoons Chopped capers (Quantity estimated (not specified in original recipe))
• 2 tablespoons Pimentos (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/4 teaspoon Black pepper (Quantity estimated (not specified in original recipe))

Instructions

1. 1Cut the cauliflower into flowerets. Steam or boil the cauliflower until tender, about 10-15 minutes. Drain and let cool.
2. 2Cook the asparagus tips by steaming or boiling until tender-crisp, about 5-7 minutes. Drain and let cool.
3. 3Arrange the cooked cauliflower flowerets in the center of a serving dish. Surround the cauliflower with a wreath of cooked asparagus tips. Pour mayonnaise, boiled dressing, or cream dressing over the salad. Sprinkle with chopped capers or pimentos.