Cauliflower & Broccoli Rice Salad
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 127.9
- Total Fat: 10.5 g
- Cholesterol: 0.0 mg
- Sodium: 40.7 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 3.7 g
- Protein: 1.7 g
View full nutritional breakdown of Cauliflower & Broccoli Rice Salad calories by ingredient
Introduction
Raw Veggies keep well in fridge for about a week. Great when you are in the mood to munch. Low everything! Raw Veggies keep well in fridge for about a week. Great when you are in the mood to munch. Low everything!Number of Servings: 8
Ingredients
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Ingredients:
Cauliflower, raw, 1 cup (remove)
Broccoli, fresh, 1 cup, chopped or diced (remove)
Green Peppers (bell peppers), 1 cup, chopped (remove)
Jalapeno Peppers, 1 pepper (remove)
Carrots, raw, 1 cup, chopped (remove)
Onions, raw, Red 1 cup, chopped (remove)
avacodo, 1 medium fresh without skin or seed, 173 gram(s) (remove)
Lemon Juice, 1 lemon yields (remove)
Olive Oil, .25 cup (remove)
Salt & Pepper to taste
Paparika, 0.25 tsp (remove)
Curry powder, 2 tbsp (remove)
Directions
Cut the cauliflower and broccoli into florets. In a large blender add a few at a time and pulse until they are about the size of a pea. Empty the blender into a large bowl after each batch is done so you will not turn them into liquid. Chop the carrots, green peppers, jalapeno and onions add to the cauliflower and broccoli Chop the avacodo into 1 inch peices place with other veggies. Add lemon jucie and oilve oil. Add spices and salt and pepper to taste. Mix well making sure not to break up the avacodo, too much.
Serving Size: makes 8 cups
Serving Size: makes 8 cups