Try this Cauliflower and Zucchini Salad recipe, or contribute your own.Suggest a better description
Source: Dorothy Granger
Combine all vegetables, olives, and parsley. Sprinkle sugar over vegetables. Pour hot dressing over vegetables. Cover and refrigerate at least 4 hours.
In a saucepan, combine all other ingredients and bring to a boil. (oil, red wine vinegar cider vinegar, 2nd portion of sugar, celery, dry mustard)
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|Serving Size: 1 Serving (1885g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 6012 (97%)|
|Amt Per Serving||% DV|
|Total Fat 668g||891 %|
|Saturated Fat 86.5g||433 %|
|Monounsaturated Fat 192.8g|
|Polyunsanturated Fat 356.4g|
|Cholesterol 0mg||0 %|
|Sodium 50781.3mg||1751 %|
|Potassium 2289.7mg||60 %|
|Total Carbohydrate 60g||18 %|
|Dietary Fiber 24.3g||97 %|
|Sugars, other 35.6g|
|Protein 16.2g||23 %|
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Calories per serving: 6182
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