- Portion size 6 servings
- Credits : Canadian Living Magazine: December 2010
Ingredients
Method
In large pot of boiling salted water, cook potatoes until tender, about 30 minutes. Drain, peel and cut into 1-inch (2.5 cm) cubes.Meanwhile, in separate saucepan of boiling salted water, cook cauliflower until tender, about 4 minutes. Drain.
In large bowl, toss together potatoes, cauliflower, celery and olives.
Stir together oil, parsley, vinegar and salt; toss with salad to coat.
Nutritional facts Per serving: about
- Sodium 1349 mg
- Protein 4 g
- Calories 300.0
- Total fat 20 g
- Potassium 573 mg
- Cholesterol 0 mg
- Saturated fat 3 g
- Total carbohydrate 28 g
%RDI
- Iron 8.0
- Folate 18.0
- Calcium 4.0
- Vitamin A 2.0
- Vitamin C 65.0
