Try this Cauliflower-Bean Salad recipe, or contribute your own.
Suggest a better descriptionMix the dressing sugar, mustard and garlic in a large glass or plastic bowl, blending well. Add the green beans, kidney beans, onions, parsley, and cauliflower and toss to coat. Cover and refrigerate about 3 hours or until well chilled, stirring occasionally. Just before serving, drain the salad. Line a salad serving bowl with lettuce leaves and spoon the salad onto the lettuce. Nutritional Information Per Serving: Calories: 150 Protein: 5 Grams Carbohydrates: 19 Grams Fat: 7 Grams Cholesterol: 0 Milligrams Sodium: 460 Milligrams Potassium: 500 Milligrams Posted by: Rich Harper
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Serving Size: 1 Serving (326g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 38 | ||
Calories from Fat: 1 (3%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.1g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 12mg | 0 % | |
Potassium 92.8mg | 2 % | |
Total Carbohydrate 9.2g | 3 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 8.5g | ||
Protein 0.7g | 1 % | |
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: 38
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