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TOSSED CAULIFLOWER SALAD Recipe
|Lettuce||1 Cup (16 tbs)|
|Cauliflower head||1 Small|
|Sweet onion/Three young spring onions||1 Small|
|Sliced olives||1⁄2 Cup (8 tbs)|
|Blue cheese||1⁄2 Cup (8 tbs)|
|French dressing||1 Tablespoon|
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 mg12.7%
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
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.