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Cauliflower Pecan Salad

WholeFood.Chef's picture
Ingredients
  Cauliflower flowerets 1 1⁄2 Cup (24 tbs)
  Grated carrots 1 Cup (16 tbs)
  Green pepper 3⁄4 Cup (12 tbs)
  Chopped celery 1 Cup (16 tbs)
  Toasted pecan halves 1 Cup (16 tbs)
  Radish rose 1
  Carrot curls 1 Tablespoon
Directions

Blanch flowerets in hot, salted water for 2 minutes; drain, then chill.
Keep all ingredients separate until time to serve.
Then toss together with horseradish mustard dressing.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American

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4.096875
Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1239 Calories from Fat 486

% Daily Value*

Total Fat 57 g87.2%

Saturated Fat 8.1 g40.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2057.6 mg85.7%

Total Carbohydrates 187 g62.4%

Dietary Fiber 18.8 g75.1%

Sugars 37.3 g

Protein 22 g43.8%

Vitamin A 68.9% Vitamin C 264.1%

Calcium 9.9% Iron 55.2%

*Based on a 2000 Calorie diet

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Cauliflower Pecan Salad Recipe