Cauliflower Piquante
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INGREDIENTS
- 2 tb Cider vinegar;
- 1/3 c Vegetable oil;
- 1/2 ts Dry dill;
- 4 c Fresh cauliflower pieces;
- Pinch ground white pepper;
INSTRUCTIONS
Steam the cauliflower until crisp-tender. Combine with the remaining ingredients in a bowl. Stir to coat. Let stand at room temperature before serving. If made in advance, refrigerate after marinating for 1 hour. 1/6 recipe - 125 calories, 1 vegetable, 2 fat exchanges 4 grams carbohydrate, 2 grams protein, 12 grams fat 9 mg sodium, 197 mg potassium, 0 cholesterol Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/diabetic.zip
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (17g) | ||
| Recipe Makes: 6 Servings | ||
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| Calories: 110 | ||
| Calories from Fat: 110 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 12.3g | 16 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 8.9g | ||
| Polyunsanturated Fat 2.1g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 0.3mg | 0 % | |
| Potassium 3.7mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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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. |
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Calories per serving: 110
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