Coliflower & carrots Salad
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Coliflower Cooked (1 Cup, 1 cup Baby Carrots, raw, 35 grams Cream Cheese, Fat Free, 20 grams Cider Vinegar, 2 tbsp Yellow Mustard, 1 tsp or 1 packet Hard Boiled Egg, .5 large
Boiled carrots and egg, once they've been boiling for 3 min. add coliflower until tender but not too soft.
Rinse with cold water to stop coccion, drain water and put in bowl. Cut 3/4 of the egg in small pieces.
Add cream cheese and vinager. Mix carefully disolving cheese and trying not to brake coliflower too much.
Serving Size: 1 1/2 cup
Number of Servings: 1
Recipe submitted by SparkPeople user VBMILE.
Rinse with cold water to stop coccion, drain water and put in bowl. Cut 3/4 of the egg in small pieces.
Add cream cheese and vinager. Mix carefully disolving cheese and trying not to brake coliflower too much.
Serving Size: 1 1/2 cup
Number of Servings: 1
Recipe submitted by SparkPeople user VBMILE.
Nutritional Info Amount Per Serving
- Calories: 134.6
- Total Fat: 3.1 g
- Cholesterol: 107.6 mg
- Sodium: 293.3 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 7.8 g
- Protein: 11.1 g
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