Parsley Cauliflower Salad
|Thinly sliced celery||1 Cup (16 tbs)|
|Green onion with tops||3 , sliced thin|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Salad oil/Olive oil||1⁄4 Cup (4 tbs)|
|Ground pepper||To Taste|
|Wine vinegar||1⁄4 Cup (4 tbs)|
Break cauliflower into floweret-tes, wash and slice them very thin (you will have about 5 cups).
Add celery, onions and parsley and chill well.
Sprinkle a little salt into a wooden salad bowl.
Peel garlic, cut in half and rub bowl with cut sides.
Add vegetable mixture to bowl.
Dice apples and add.
Sprinkle with oil and toss lightly.
Sprinkle in salt, paprika and pepper, add vinegar and toss again lightly.
Serving size: Complete recipe
Calories 928 Calories from Fat 511
% Daily Value*
Total Fat 58 g89.1%
Saturated Fat 2.9 g14.7%
Trans Fat 1 g
Cholesterol 0 mg
Sodium 1649.4 mg68.7%
Total Carbohydrates 102 g34%
Dietary Fiber 29.9 g119.7%
Sugars 62.8 g
Protein 15 g30.6%
Vitamin A 97.9% Vitamin C 551.6%
Calcium 26.7% Iron 34.3%
*Based on a 2000 Calorie diet