Serve with Lemony Grilled Chicken (see separate recipe). Both recipes found in 2014 June/July issue of Taste of Home.
1. In a large saucepan, bring 1 in. of water to a boil. Add cauliflower florets; cook covered, 5-8 minutes or until tender. (or cook 2 frozen steamables bags according to directions). Drain and rinse in cold water. Pat dry and place in a large bowl. Add carrots, eggs, green onions, celery, olives, radishes and pickle.
2. In a small bowl, mix the remaining ingredients. Add to cauliflower mixture; toss to coat. Refrigerate until serving.
Per serving: 61 cals, 2 g fat, 54 mg chol, 375 mg sodium, 7g carb, 3g fiber, 3 g pro.
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Serving Size: 1 Serving (38g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 41 | ||
Calories from Fat: 32 (78%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.5g | 5 % | |
Saturated Fat 0.5g | 2 % | |
Monounsaturated Fat 1.4g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 227.9mg | 8 % | |
Potassium 65mg | 2 % | |
Total Carbohydrate 2.3g | 1 % | |
Dietary Fiber 0.8g | 3 % | |
Sugars, other 1.5g | ||
Protein 0.5g | 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: 41
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