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Suggest a better descriptionPrepare cauliflower as directed on page 634; separate into flowerets. Prepare green beans as directed on page 617? leave beans whole. Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add cauliflowerets and beans. Cover and heat to boiling; reduce heat. Boil until crisp-tender, 6 to 8 minutes; drain. Place cauliflowerets, beans and onion rings in shallow glass dish. Shake remaining ingredients in tightly covered container; pour over vegetables. Cover and refrigerate, stirring once, at least 4 hours. Drain before serving. 8 servings; 40 calories per serving. Source: Betty Crockers Cookbook, 6th Edition
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Serving Size: 1 Serving (43g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 52 | ||
Calories from Fat: 38 (73%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.2g | 6 % | |
Saturated Fat 0.7g | 3 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 0mg | 0 % | |
Sodium 244.9mg | 8 % | |
Potassium 70mg | 2 % | |
Total Carbohydrate 3.6g | 1 % | |
Dietary Fiber 1g | 4 % | |
Sugars, other 2.6g | ||
Protein 0.6g | 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: 52
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