Cabbage, Cauliflower and Canadian Cheddar Salad with Parsley Lemon Dressing
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This recipe makes 4 servings
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 |
- Portion size: 4
Ingredients
-
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 cup (250 mL) cubed old Canadian Cheddar cheese
1/2 cup (125 mL) julienned cucumber
1/2 cup (125 mL) thinly sliced fennel
1 small Granny Smith apple, sliced
Parsley Lemon Dressing:
2 tbsp (25 mL) chopped fresh parsley
2 tbsp (25 mL) extra-virgin olive oil
2 tbsp (25 mL) each canola oil and lemon juice
1 tbsp (15 mL) minced shallot
1 small clove garlic, minced
1 tsp (5 mL) grated lemon rind
Pinch each salt and pepper
Preparation
In large bowl, toss together mixed greens, cauliflower, cabbage, Cheddar cheese, cucumber, fennel and apple.
Parsley Lemon Dressing: In small bowl, whisk together parsley, olive oil, canola oil, lemon juice, shallot, garlic, lemon rind, salt and pepper; pour over salad and toss to coat.
