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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 42.6
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 41.0 mg
  • Total Carbs: 8.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 4.5 g

View full nutritional breakdown of My Cauliflower Salad calories by ingredient
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My Cauliflower Salad

Submitted by: BLUE*SPARKY
My Cauliflower Salad

Introduction

This salad is also great made with bright green broccoflower, a hybrid of cauliflower and broccoli. For variety, add two sliced hard-boiled eggs. This salad is also great made with bright green broccoflower, a hybrid of cauliflower and broccoli. For variety, add two sliced hard-boiled eggs.
Number of Servings: 4

Ingredients

    1 medium head cauliflower, broken into small florets
    1/4 cup mayonnaise
    2 tablespoons fresh lemon juice
    1/2 teaspoon dried mustard
    3 scallions, chopped (3 tablespoons)
    1 jalapeƱo pepper, very finely chopped (2 tablespoons) or chopped green bell pepper
    1/2 teaspoon salt
    1/8 teaspoon ground black pepper
    1/2 teaspoon chopped fresh parsley

Directions

Servings: 4

1.Bring a large pot of salted water to boil. Add cauliflower and cook until tender-crisp, 4 to 5 minutes. Drain and rinse under cold water; pat dry.

2.In a large bowl, combine mayonnaise, lemon juice and mustard. Add cauliflower, scallions, jalapeno, salt and black pepper. Mix well until vegetables are evenly coated with dressing. Chill at least 30 minutes for flavors to blend. (Can be made ahead.

Store in an airtight container and refrigerate up to 24 hours.)

Sprinkle with parsley just before serving.

Number of Servings: 4

Recipe submitted by SparkPeople user BLUE*SPARKY.






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