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Cauliflower & Spinach Salad

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

10 min

Ready

20 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
3 cups cauliflower florets
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½ pound spinach
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Dressing
6 tablespoons vegetable oil
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3 tablespoons white wine vinegar
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1 large garlic cloves
rushed
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½ teaspoon dry mustard
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½ teaspoon salt
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½ teaspoon basil
dried
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¼ teaspoon black pepper
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½ cup almonds
slivered
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Ingredients

Amount Measure Ingredient Features
7.1E+2 ml cauliflower florets
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226.8 g spinach
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Dressing
9E+1 ml vegetable oil
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45 ml white wine vinegar
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1 large garlic cloves
rushed
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2.5 ml dry mustard
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2.5 ml salt
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2.5 ml basil
dried
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1.3 ml black pepper
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118 ml almonds
slivered
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Directions

Rinse and drain cauliflower and cut into small flowerets.

Wash and trim spinach. Stack leaves and slice crosswise into ¼ inch strips.

Place in a salad bowl along with caulifower.

Cover and refrigerate until serving time.

In a jar, combine oil, vinegar, garlic, salt, mustard, basil and pepper.

Shake to blend well.

Just before serving, pour dressing over vegetables; add almonds and mix gently but throughly.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 109g (3.8 oz)
Amount per Serving
Calories 13887% from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 242mg 10%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 9%
Sugars g
Protein 4g
Vitamin A 71% Vitamin C 56%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
 

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