Cauliflower, Broccoli and Bell Pepper Salad

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Yield

6

servings

Prep

10

min

Cook

10

min

Ready

20

min

Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 
Metric measurements

Ingredients

½each cauliflower florets small head*
½bunch broccoli florets cut into florets*
1small sweet yellow bell peppers *
1small sweet red bell pepper
1each garlic cloveVideo crushed
¼cup tahini *
¼cup water
cup lemon juice
1x salt to taste*
1x black pepper to taste*
1each parsley leaves chopped*
1each pita sesame, cut into wedges*
* not incl. in nutrient facts

Directions

Parboil and drain the cauliflower and broccoli.

Combine with bell peppers in a medium salad bowl.

Whisk together the garlic, tahini, water, lemon juice, salt and pepper in a small bowl.

Pour dressing over the salad and toss gently to coat.

Check seasonings and adjust if necessary.

Refrigerate covered until well chilled.

Serve on a platter garnished with fresh parsley and pita wedges.

First published: last updated: 2015-01-30

 

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Nutrition Facts

Serving Size 37g (1.3 oz)
Amount per Serving
Calories 80% of calories from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 1g 1%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 8% Vitamin C 37%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
 
 
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