Many children love having a crunchy salad for lunch. Wrap some whole wheat bread or pitas to eat alongside.
- Portion size 8 servings
Ingredients
Method
In large pot of boiling water, cook onions for 2 minutes. Remove with slotted spoon and chill under cold water; drain. Peel onions and set aside.
Cut cauliflower into large florets. Cut carrots and celery diagonally into 1/2 inch (1 cm) thick slices. Seed, core and cut pepper into thick strips. In same pot of boiling water, cook cauliflower for 4 minutes. Add carrots and celery; cook for 3 minutes. Add red pepper; cook for 1 minute or until vegetables are tender-crisp. Drain and chill under cold water; drain.
In large bowl or 10-cup (2.5 L) wide jar, stir together vinegar, sugar, salt and fennel seeds until sugar is dissolved. Add cauliflower mixture, onions and olives; toss to coat. Cover and refrigerate for 8 hours, stirring or shaking occasionally. (Make-ahead: Refrigerate for up to 1 week.)
Nutritional facts <b>Per serving:</b> about
- Sodium 843 mg
- Protein 22 g
- Calories 61.0
- Total fat 42 g
- Cholesterol 269 mg
- Saturated fat 24 g
- Total carbohydrate 37 g
%RDI
- Iron 31.0
- Folate 54.0
- Calcium 32.0
- Vitamin A 83.0
- Vitamin C 127.0
