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Name: Cauliflower Salad with Zesty Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 5
Cuisine: American
Ingredients: 3 c Small cauliflower florets; 2 c Cooked multicolored rotini;; 1/3 c Green Onions Sliced; 3/4 c Garlicky tomato-basil; 2 tb Grated romano OR parmesan; 1/8 ts Black pepper; 1/3 c Thinly sliced radishes

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INGREDIENTS

3 c Small cauliflower florets
2 c Cooked multicolored rotini;
1/3 c Green Onions ; Sliced
3/4 c Garlicky tomato-basil
2 tb Grated romano OR parmesan
1/8 ts Black pepper
1/3 c Thinly sliced radishes

Servings

INSTRUCTIONS

1. Combine the first 4 ingredients in a large bowl. Drizzle the Garlicky Tomato Basil Vinaigrette over the cauliflower mixture, and toss well. Sprinkle the salad with grated cheese and pepper, and toss gently. Cover salad, and marinate in refrigerator; for at least 2 hours. Yield: 5 servings (serv- ing size: 1 cup). [CALORIES 138 (27%cff); FAT 4g] Garlicky Tomato-Basil Vinaigrette: red wine vinegar with garlic and shallots, lemon juice and olive oil, mustard, fresh tomato and basil. ~(Edited by Pat Hanneman 10/01/98)- Notes: Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars. Recipe by: Cooking Light Sep98 Posted to EAT-LF Digest by Pat Hanneman on Oct 01, 1998,

NOTES

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Cauliflower Salad with Zesty Vinaigrette

3 c Small cauliflower florets
2 c Cooked multicolored rotini;
1/3 c Green Onions Sliced
3/4 c Garlicky tomato-basil
2 tb Grated romano OR parmesan
1/8 ts Black pepper
1/3 c Thinly sliced radishes

1. Combine the first 4 ingredients in a large bowl. Drizzle the Garlicky  Tomato Basil Vinaigrette over the cauliflower mixture, and toss well.  Sprinkle the salad with grated cheese and pepper, and toss gently. Cover  salad, and marinate in refrigerator; for at least 2 hours. Yield: 5  servings (serv- ing size: 1 cup).    [CALORIES 138 (27%cff); FAT 4g]    Garlicky Tomato-Basil Vinaigrette: red wine vinegar with garlic and  shallots, lemon juice and olive oil, mustard, fresh tomato and basil.    ~(Edited by Pat Hanneman 10/01/98)-    Notes: Recipe from "Cooking Class: The Good Stuff," recipes by Dave DiResta  and Joanne Foran, authors of The Best 50 Flavored Oils and Vinegars.    Recipe by: Cooking Light Sep98    Posted to EAT-LF Digest by Pat Hanneman <kitpath@earthlink.net> on Oct 01,  1998,

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Nutrition

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Serving Size: 1 Serving (2g)
Recipe Makes: 5 Servings

Calories: 1
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 0.3mg		0 %
Potassium 5.2mg		0 %
Total Carbohydrate 0.2g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.1g
Protein 0g		0 %
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: 1

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