Cauliflower Salad

1 12 oz can black olives, drained

2 small cans sliced water chestnuts

8 oz fresh mushrooms

1/2 Cup dried bacon crumbles

1 bunch green onions

1 small red onion diced

2 boxes cherry or grape tomatoes (sliced in half)

1 small head of cauliflower, chopped or broken into fine pieces (1/2 inch)

1 bunch broccoli, chopped or broken into fine pieces (1/2 inch)

Dressing

1 Cup mayonnaise

1/4 c horseradish

1 tsp lemon juice

1/2 t dry mustard

1/2 t salt

Whisk salad dressing ingredients in small bowl until well incorporated. Toss dressing with salad ingredients until coated and serve.

In Historic Fairhaven next door to the Colophon Cafe