Santa’s Cauliflower Salad

Red, green and white rule the season, and so does winter’s wonderful cauliflower.  This colorful salad is ideal with leftover sandwiches, and keeps well in the fridge for a few days.


NUTRITIONAL INFORMATION:
PER SERVING

Calories 62
Fat 5.1 g
Satfat 1.3 g
Monofat 2.6 g
Polyfat 0.4 g
Protein 2 g
Carbohydrate 3 g
Fiber 1 g
Cholesterol 5 mg
Iron 0.0 mg
Sodium 211 mg
Calcium 47 mg


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INGREDIENTS

1½ pounds cauliflower, trimmed and cut into florets
¾ cup chopped bottled roasted red bell peppers (about 4 ounces)
½ cup thinly sliced red onion
½ cup coarsely chopped fresh flat-leaf parsley
½ cup coarsely chopped green olives (about 2 ounces)
¼ teaspoon crushed red pepper
1 large celery rib, sliced crosswise
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 tablespoon white wine vinegar
½ teaspoon black pepper
⅛ teaspoon sea salt
1½ ounces provolone piccante,
cut into small pieces


PREPARATION

1. Set a steamer basket in a large saucepan and fill with water up to, but not touching, the bottom of basket. Bring water to a boil over high heat. Once boiling, add the cauliflower florets. Cover and steam 5 minutes or just until tender.

2. Use tongs to transfer cauliflower to a large bowl. Add bell peppers, red onion, parsley, chopped olives, crushed red pepper, and celery. Toss gently to combine.

3. In a separate bowl, whisk together oil, juice, vinegar, black pepper, and salt. Pour dressing over vegetables and toss gently. Sprinkle with cheese and stir gently to combine.

4. Cover and allow the salad to stand on the counter for 30 minutes to 1 hour if serving at room temperature. To serve chilled, refrigerate, covered, for up to 4 hours.

Serves 10, about 1 cup each







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