Yogurt Dressed Luncheon Salad

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Wisconsin Cheese


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2 cans (4 1/2 ounces each) shrimp, rinsed and drained

1 small head cauliflower

1 cup cooked long grain rice

1/3 cup finely chopped green pepper

1/3 cup finely chopped celery

1 small onion, minced

10 pimento-stuffed green olives, thinly sliced

4 drops hot pepper sauce

1 cup lemon yogurt

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