Parsley Cauliflower Salad Recipe


MethodMain Ingredient


 Cauliflower1 Small
 Thinly sliced celery1 Cup (16 tbs)
 Green onion with tops3 , sliced thin
 Chopped parsley1⁄2 Cup (8 tbs)
 Salt To Taste
 Garlic1 Clove (5 gm)
 Apples3 Medium
 Salad oil/Olive oil1⁄4 Cup (4 tbs)
 Salt1⁄2 Teaspoon
 Paprika1⁄2 Teaspoon
 Ground pepper To Taste
 Wine vinegar1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 928 Calories from Fat 511

% Daily Value*

Total Fat 58 g89.1%

Saturated Fat 2.9 g14.7%

Trans Fat 1 g

Cholesterol 0 mg

Sodium 1649.4 mg68.7%

Total Carbohydrates 102 g34%

Dietary Fiber 29.9 g119.7%

Sugars 62.8 g

Protein 15 g30.6%

Vitamin A 97.9% Vitamin C 551.6%

Calcium 26.7% Iron 34.3%

*Based on a 2000 Calorie diet


Break cauliflower into floweret-tes, wash and slice them very thin (you will have about 5 cups).
Add celery, onions and parsley and chill well.
Sprinkle a little salt into a wooden salad bowl.
Peel garlic, cut in half and rub bowl with cut sides.
Add vegetable mixture to bowl.
Dice apples and add.
Sprinkle with oil and toss lightly.
Sprinkle in salt, paprika and pepper, add vinegar and toss again lightly.