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Tangy Cauliflower Salad

American.Gourmet's picture
Ingredients
  Cauliflower heads 2 Medium, separated into cauliflowerets for about 8 cups
  Carrots 4 Medium, cut in 2-inch julienne strips for 2 cups
  French salad dressing 2⁄3 Cup (10.67 tbs)
  Lemon juice 1 Tablespoon
  Dried basil 1⁄4 Teaspoon, crushed
  Blue cheese 2 Ounce, crumbled for 1/2 cup
  Lettuce 2
  Avocados 2 Small, peeled and sliced
Directions

GETTING READY
1) Cut cauliflowers in half lengthwise.

MAKING
2) In a saucepan, cook cauliflowers, carrots in boiling salted water, drain, and season with salt and pepper.
3) In a bowl, combine blue cheese, French dressing, lemon juice and basil and toss the cauliflower in it.
4) Cover and refrigerate the mixture.

SERVING
5) Serve in a lettuce-lined bowl, topped with avocado slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Side Dish
Method: 
Freezed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Cauliflower
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes

Rate It

Your rating: None
4.4
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1420 Calories from Fat 1005

% Daily Value*

Total Fat 116 g177.8%

Saturated Fat 23.7 g118.5%

Trans Fat 0 g

Cholesterol 42.5 mg14.2%

Sodium 2254.1 mg93.9%

Total Carbohydrates 88 g29.4%

Dietary Fiber 34.2 g136.8%

Sugars 44.4 g

Protein 28 g55%

Vitamin A 1833.6% Vitamin C 327.8%

Calcium 66.1% Iron 52.2%

*Based on a 2000 Calorie diet

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Tangy Cauliflower Salad Recipe