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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (119g) Recipe makes 4 servings The following items or measurements are not included below: 10 stuffed green olives |
||
| Calories 94 | ||
| Calories from Fat 69 | (73%) | |
| Amount Per Serving | %DV | |
| Total Fat 7.7g | 11% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 5.6g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 39mg | 1% | |
| Potassium 302mg | 8% | |
| Total Carbohydrate 6.0g | 2% | |
| Dietary Fiber 2.3g | 9% | |
| Sugars 2.7g | ||
| Protein 1.7g | 3% | |
Italian Cauliflower Salad
By: Bergy
Sep 2, 2001
Great side dish to serve with your Italian meal. I like the cauliflower crunchy but you can cook it longer to suit your taste.
SERVES 4
Ingredients
- 1/2 medium cauliflower, break into small floweretts
- 1/2 small onion, finely sliced
- 2 stalks celery, chopped
- 10 stuffed green olives, thinly sliced
- 1/4 tablespoon olive oil (Lite or Virgin)
- 2 tablespoons olive oil (Lite or Virgin)
- 2 tablespoons fresh lemon juice
- 6 capers (optional)
- 2 tablespoons fresh parsley, chopped
- salt and pepper
Directions
1
Put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, Drain well before mixing with dressing.2
In a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, Salt& Pepper, mix well.3
Add well drained cold cauliflower, Toss.4
Place in serving dish& serve.
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- Course > Salads
- Main Ingredient > Vegetables > Cauliflower
- Cuisine > European > Southern (Mediterranean) > Italian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > To Go... > Potluck
- Dietary > Free of... > Lactose-free
Featured Reviews for This Recipe
From: Chef #169781
On Jun 7, 2006
I have made this a few times now, 'cos it is so easy to make and my husband just loves it. I also add some balsamic vinegar and some dried red chilli flakes. Thanks for a great recipe.
From: Tinks
On Jul 16, 2002
We really (really) liked this Bergy...my boss tried to steal little bit of leftovers I brought for lunch. I did cut the celery back just a tad, but it was still crunchy and so very flavorful. Do you think there are other veggies that would hold up as well as the cauliflower? Thanks for a wonderful and cool summer salad.
From: Chef #272954
On Jan 20, 2008
The combination of vegetables was really good. Next time, I will sub balsamic or wine vinegar for the part of the lemon juice, as it was way too lemony for me. I also cut back on the celery when I reached the, "gee, that's a lot of celery!" point. I probably cut the celery back by 1/3. I will make it again, but will add garlic and some kind of fresh herb.
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