TOSSED CAULIFLOWER SALAD Recipe

Summary

Vegetarian

Ingredients

 Lettuce1 Cup (16 tbs)
 Cauliflower head1 Small
 Sweet onion/Three young spring onions1 Small
 Mushrooms6 Large
 Sliced olives1⁄2 Cup (8 tbs)
 Blue cheese1⁄2 Cup (8 tbs)
 French dressing1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 633 Calories from Fat 199

% Daily Value*

Total Fat 41 g63.6%

Saturated Fat 10.5 g52.7%

Trans Fat 0 g

Cholesterol 38.2 mg

Sodium 1961.4 mg81.7%

Total Carbohydrates 51 g17%

Dietary Fiber 17.2 g68.8%

Sugars 21.6 g

Protein 28 g55.3%

Vitamin A 98.2% Vitamin C 473.9%

Calcium 102.2% Iron 147.8%

*Based on a 2000 Calorie diet

Directions

Tear lettuce into bite-sized pieces.
Wash cauliflower, remove green stalks and separate into tiny flowerettes.
Slice onion paper-thin.
Add the green pepper and red pepper sliced fine, the mushroom slices and the olives and the cheese.
Mix very gently so as not to damage your thin slices.
Chill 1 hour in covered basin or thick plastic bag.
Toss with French dressing.
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