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Mexican Cauliflower Romaine Lettuce And Pepper Salad

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Ingredients
  Romaine lettuce head 1⁄2 Medium
  Sliced cauliflower florets 2 Cup (32 tbs)
  Green pepper 1 Medium, seeded and cubed
  Vegetable oil 2 Tablespoon
  Chili sauce 1 1⁄2 Tablespoon
  Lemon juice/Red wine vinegar 1 Tablespoon
  Water 1 Tablespoon
  Prepared white horseradish 1⁄2 Teaspoon
  Salt To Taste
  Pepper To Taste
Directions

Separate lettuce leaves from head; rinse with cool water and dry well.
Stack leaves and cut crosswise to make 1/4- to 1/2-inch shreds.
Place in large salad bowl; add cauliflower and green pepper.
In a small jar with tight-fitting lid, combine remaining ingredients; cover and shake well.
Pour over vegetables; toss to combine.
Divide evenly.

Recipe Summary

Cuisine: 
Greek
Course: 
Side Dish
Method: 
Tossed
Dish: 
Salad
Ingredient: 
Vegetable

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 390 Calories from Fat 272

% Daily Value*

Total Fat 31 g47.5%

Saturated Fat 4.1 g20.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 633 mg26.4%

Total Carbohydrates 26 g8.8%

Dietary Fiber 10.8 g43.4%

Sugars 11.2 g

Protein 9 g17.3%

Vitamin A 346.5% Vitamin C 437.7%

Calcium 14.3% Iron 19.3%

*Based on a 2000 Calorie diet

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Mexican Cauliflower Romaine Lettuce And Pepper Salad Recipe