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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (228g) Recipe makes 4 servings |
||
| Calories 87 | ||
| Calories from Fat 24 | (28%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.8g | 4% | |
| Saturated Fat 0.4g | 2% | |
| Monounsaturated Fat 1.7g | ||
| Polyunsaturated Fat 0.5g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 289mg | 12% | |
| Potassium 667mg | 19% | |
| Total Carbohydrate 14.0g | 4% | |
| Dietary Fiber 3.7g | 14% | |
| Sugars 4.6g | ||
| Protein 4.6g | 9% | |
Aromatic Broccoli and Cauliflower Salad
By: justcallmetoni
Feb 11, 2008
My version of a wonderful recipe courtesy of Weight Watchers. Don't tell'em its healthy just let then enjoy the great flavors of this easy side dish. This dish is 1 point per serving and Core.
SERVES 4
Ingredients
- 4 cups cauliflower florets
- 4 cups broccoli florets
- 2 medium carrots, cut into 1/4 inch coins
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cumin
- 1/4 teaspoon coriander
- 1/8 teaspoon cinnamon
- 1/8 teaspoon crushed red pepper flakes
- 1 1/2 tablespoons apple cider vinegar
- 1 small red onion, halved and cut into thin slices
- 1 teaspoon lemon zest, coarsely grated
Directions
1
Bring a large pot of water to boil and add the cauliflower and carrots. Let cook for 2-3 minutes, add the broccoli. Cook an additional 2 minutes until vegetables are crisp tender.2
Drain the vegetables without rinsing.3
Heat oil in a large skillet over medium high heat. Add the spices and let sizzle for a second or two before adding the steamed vegetables and red onion. Let cook just a minute or two until the spices are distributed and the onions have started to wilt.4
Toss in the vinegar and lemon zest and transfer the salad to a serving bowl. Allow the salad to stand for 10 minutes before serving.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Vegetables > Carrots
- Main Ingredient > Vegetables > Cauliflower
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
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- Dietary > Low in... > Reduced Carbs
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Annacia
On Aug 7, 2008
I love the flavors in this. I made it early in the day and let it chill to go along with bison kabobs and Jasmine rice. I was out of red onion and replaced it with green onion (spring onions) because I thought that the yellows would be too strong. My only complaint about this salad is that there isn't enough dressing mix. I made 2 servings and was measuring in 1/8ths and 1/4's of a teaspoon. As the veggies I used were frozen I just defrosted them and mixed the dressing in a 1 ounce portion cup (with everything mixed is was about 1/4 of an ounce) and poured it on the salad veggies and let them chill most of the day. Thanks Toni for a lovely side dish. Made for Photo Tag.
From: Chef #759715
On Feb 11, 2008
Okay, not the best but when you are looking for bulk food to eat a serving of this is a BIG Serving! After the week of small eating if I just feel like grazing this is tasty, the kids werent thrilled.
From: sugarpea
On Feb 20, 2008
I tought this dish was loaded with flavor. I made step 3 last about 30 seconds, not another two minutes. I think you'll enjoy this a lot more if the vegetables remain crisp and colorful. Use minimal cooking throughout the process. Excellent and tastes great cold, straight from the frig for lunch the next day.
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