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Cauliflower & Artichoke Salad

Recipe #295665 | 10 min | 10 min prep | SERVES 4 -6 (Change Servings)

RECIPE BY: Montana Heart Song

Fresh cauliflower and canned artichoke hearts with Splenda and lemon juice and mayo or Miracle Whip and a dollop of Spinach dip. If you want some color shred one carrot in long shreds. Sometimes I do, sometimes I don't. ( I shake in a bag. ) Fast!

Posted on: Mar 31, 2008

Ingredients

  • cups cauliflower, sliced thin
  • 1 (15 ounce) can water-packed artichoke hearts, drained, chopped
  • 1 (3 1/2 g) packet Splenda sugar substitute
  • tablespoon lemon juice
  • 1 carrot, shredded (optional)
  • 1/4 cup white onion, diced (optional)
  • 1/2 cup mayonnaise or Miracle Whip
  • 1 1/2 tablespoons tostito spinach dip
  • Directions

    1. 1
      Put the cauliflower and artichoke hearts in a bowl.
    2. 2
      Sprinkle the packet of Splenda over the vegies, turning with a spoon while sprinkling. Add the lemon juice the same way. Orrr --
    3. 3
      You can place the vegies in a gallon plastic bag and sprinkle and shake shake shake.
    4. 4
      Add the shredded carrot and onion if you wish. Stir or shake.
    5. 5
      Add the dressing and spinach dip and stir or shake.
    6. 6
      Cool until serving.

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    Nutrition Facts

    Serving Size 1 (265g)

    Recipe makes 4 servings

    The following items or measurements are not included below:

    spinach dip

    Calories 196
    Calories from Fat 90 (46%)
    Amount Per Serving %DV
    Total Fat 10.1g 15%
    Saturated Fat 1.5g 7%
    Monounsaturated Fat 2.7g
    Polyunsaturated Fat 5.5g
    Trans Fat 0.0g
    Cholesterol 7mg 2%
    Sodium 339mg 14%
    Potassium 686mg 19%
    Total Carbohydrate 25.3g 8%
    Dietary Fiber 8.3g 33%
    Sugars 6.1g
    Protein 6.0g 11%
    Vitamin A 266mcg 5%
    Vitamin B6 0.4mg 17%
    Vitamin B12 0.1mcg 1%
    Vitamin C 58mg 97%
    Vitamin E 1mcg 4%
    Calcium 74mg 7%
    Iron 1mg 10%

    detailed view...

    how is this calculated?

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