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Cauliflower And Spinach Vinaigrette Recipe
|Red wine vinegar||2 Tablespoon|
|Finely chopped pimiento stuffed green olives||2 Tablespoon|
|Chopped roasted red peppers||2 Tablespoon (Bottled)|
|Finely chopped fresh parsley||1 Tablespoon (Preferably Flat-Leafed)|
|Olive oil||3 Tablespoon|
|Cauliflower head||1 Small, separated into flowerets|
|Spinach||6 Ounce, washed well and coarse stems discarded|
Serving size: Complete recipe
Calories 634 Calories from Fat 441
% Daily Value*
Total Fat 50 g76.3%
Saturated Fat 6.4 g32.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1091.5 mg45.5%
Total Carbohydrates 41 g13.6%
Dietary Fiber 18.6 g74.5%
Sugars 15.6 g
Protein 17 g33.4%
Vitamin A 370.4% Vitamin C 587.4%
Calcium 31.8% Iron 47%
*Based on a 2000 Calorie diet
In a shallow microwave-safe dish arrange the cauliflower in one layer, add 2 tablespoons water, and microwave the cauliflower, covered with a microwave-safe lid, at high power (100%) for 8 minutes, or until it is tender.
Transfer the cauliflower with a slotted spoon to a bowl.
Put the spinach in the microwave-safe dish and microwave it with the water clinging to its leaves, covered with the lid, at high power (100%) for 2 minutes.
Blot the spinach dry with paper towels, pressing out the excess liquid.
Transfer the spinach to a platter, mound the cauliflower on it, and spoon the dressing over the vegetables.