Low Carb Vegetable Salad - cooking recipe

Ingredients

1/2 head cauliflower
2/3 cup sliced pimento stuffed olive
7 scallions, sliced
2 cups spinach, washed three times and chopped
1 stalk celery, diced
1 tomatoes, diced
1/2 cup parsley, chopped
1/4 cup olive oil
2 garlic cloves, crushed
1 tablespoon red wine vinegar
2 tablespoons mayonnaise
salt and pepper

Preparation

Using a food processor shred cauliflower using shredding disk.
Put cauliflower and 2-3 tablespoons water in a micro-wave safe dish or bowl, cover dish with plastic wrap or other cover and microwave it on high for 5 minutes. Uncover and let cool. Drain and set aside.
While the cauliflower is cooking combine other vegetables (olives-parsley) in a large salad bowl. Toss.
Add the cauliflower and toss.
In a small jar combine oil, garlic, vinegar, mayonnaise, and salt and pepper. Whisk or shake jar.
Pour dressing over salad and toss.