Try this Tossed Cauliflower Salad recipe, or contribute your own.
Suggest a better descriptionSeparate 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 | ||
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Calories: 115 | ||
Calories from Fat: 96 (83%) | ||
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Amt Per Serving | % DV | |
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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 % | |
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: 115
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