Cabbage and Cauliflower Salad
Already colourful, this salad can pop even more depending on ingredients. For a boost of beta-carotene, look for orange cauliflower, which has about 25 times that of the white. You'll find jicama in the produce section; it looks like a large, squat, knobby root vegetable with rough brown skin.
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 319 |
| pro | 12 g |
| total fat | 25 g |
| sat. fat | 8 g |
| carb | 15 g |
| fibre | 5 g |
| chol | 35 mg |
| sodium | 247 mg |
| % RDI: | - |
| calcium | 30% |
| iron | 11% |
| vit A | 29% |
| vit C | 115% |
| folate | 56% |
-
6 cups (1.5 L) mixed baby greens
2-1/2 cups (625 mL) cooked cauliflower florets
1 cup (250 mL) shredded red cabbage
1/2 cup (125 mL) julienned jicama
1/2 cup (125 mL) thinly sliced fennel
1 small Granny Smith apple, sliced
1 cup (250 mL) cubed old orange Cheddar cheese
Parsley Lemon Dressing
Preparation:
In large bowl, toss together greens, cauliflower, cabbage, jicama, fennel, apple and cheese. Add dressing; toss to coat.
Source
Canadian Living Magazine: July 2008
 |
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