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Separate cauliflower into flowerets. cover with ice water and chill 1 hour; drain. Chop cauliflower coarsely; pour French dressing over it and let stand for 2 hours. Just before serving, dice avocado and add to salad along with olives, tomato wedges, and cheese. Toss lightly, and serve on a bed of crisp salad greens. Yield: 8 servings. From
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|Serving Size: 1 Serving (62g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 96 (83%)|
|Amt Per Serving||% DV|
|Total Fat 10.7g||14 %|
|Saturated Fat 1.4g||7 %|
|Monounsaturated Fat 3.8g|
|Polyunsanturated Fat 3.8g|
|Cholesterol 0mg||0 %|
|Sodium 138.3mg||5 %|
|Potassium 173.1mg||5 %|
|Total Carbohydrate 5.2g||2 %|
|Dietary Fiber 2g||8 %|
|Sugars, other 3.2g|
|Protein 0.9g||1 %|
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Calories per serving: 115
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