Romaine Cauliflower Salad Recipe

Summary

MethodVegetarian
Main Ingredient

Ingredients

 Lightly packed torn romaine leaves6 Cup (96 tbs)
 Canned garbanzo beans/Chick peas, drained16 Ounce, drained (1 Can)
 Alfalfa sprouts/Bean sprouts1 Cup (16 tbs)
 French dressing3⁄4 Cup (12 tbs)
 Diced cooked chicken2 1⁄2 Cup (40 tbs)
 Cauliflowerets2 Cup (32 tbs) (Fresh)
 Diced drained pimiento2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 2139 Calories from Fat 978

% Daily Value*

Total Fat 110 g169%

Saturated Fat 15.8 g79.1%

Trans Fat 0 g

Cholesterol 419.9 mg

Sodium 3826.9 mg159.5%

Total Carbohydrates 148 g49.4%

Dietary Fiber 49 g196.2%

Sugars 56.4 g

Protein 173 g345.2%

Vitamin A 1311.7% Vitamin C 686.6%

Calcium 49.9% Iron 118%

*Based on a 2000 Calorie diet

Directions

1. Place romaine, garbanzos and sprouts with 1/2 cup of the French dressing in large salad bowl; toss lightly.
2. Arrange chicken and cauliflowerets over romaine mixture; sprinkle with pimiento. Pour remaining 1/4 cup French dressing over all.
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