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Cauliflower-Mushroom Salad With Balsamic Dressing Recipe
|Sliced cauliflower florets||1⁄4 Cup (4 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Diced green bell peppers||1 Cup (16 tbs)|
|Red wine vinegar||2 Tablespoon|
|Sliced carrots||1⁄2 Cup (8 tbs)|
|Minced onions||1 Tablespoon|
|Sliced mushrooms||3⁄4 Cup (12 tbs)|
|Dried oregano leaves||1⁄2 Teaspoon|
|Low sodium tomato juice||1⁄4 Cup (4 tbs)|
|Chopped parsley||2 Tablespoon|
Serving size: Complete recipe
Calories 205 Calories from Fat 8
% Daily Value*
Total Fat 0.95 g1.5%
Saturated Fat 0.21 g1.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 80.3 mg3.3%
Total Carbohydrates 42 g13.9%
Dietary Fiber 6.7 g26.8%
Sugars 11.6 g
Protein 4 g8.5%
Vitamin A 267.9% Vitamin C 275.1%
Calcium 13% Iron 22.6%
*Based on a 2000 Calorie diet
Place cauliflower, green peppers, and carrots in a steamer basket or colander, cover, and steam for 4 minutes.
Place steamed vegetables in a glass bowl and toss with mushrooms.
Heat tomato juice and cornstarch in a saucepan over low heat, stirring until juice thickens.
Combine tomato juice with balsamic vinegar, red wine vinegar, onion, oregano, and parsley.
Pour dressing over vegetables and chill, covered, for 3 hours.