low carb
Steam the cauliflower florets until crispy tender but not
soft. Set aside to
cool. Put the scallions, celery, bell pepper, and parsley
in a large salad
bowl. Add salt and pepper.
Make the dressing, mixing the mustard, vinegar and
mayonnaise in a small
bowl until smooth. When cauliflower is cool, chop and add
it to the
vegetables and celery seeds and mix well. Sprinkle paprika
on top and cover
with plastic wrap. Let sit in the refrigerator for at least
2 hr. for
flavors to develop.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (293g) | ||
Recipe Makes: 6 | ||
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Calories: 381 | ||
Calories from Fat: 263 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 29.2g | 39 % | |
Saturated Fat 4.6g | 23 % | |
Monounsaturated Fat 8.4g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 113.4mg | 35 % | |
Sodium 662.7mg | 23 % | |
Potassium 456.6mg | 12 % | |
Total Carbohydrate 26.7g | 8 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 23.2g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 381
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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