| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Dairy | Vegan | Salads, Tofu, Vegan, Vegetarian | 4 | Servings |
INGREDIENTS
| 1 | Head cauliflower, about 2 | |
| lbs | ||
| 1 | Red bell pepper, roasted | |
| peeled – seeded – finely | ||
| diced | ||
| 1/2 | c | Red onion, minced |
| 1/2 | c | Creamy Dill Dressing, see |
| recipe – to 2/3 cup | ||
| Salt and pepper, to taste | ||
| Fresh lemon juice, optional |
INSTRUCTIONS
cut the cauliflower into small florets. Steam the florets until they are still firm and crunchy, but lose the raw taste: about 3-4 minutes. Run under cool water to stop cooking, then drain. Chop the florets coarsely. Add the other vegetables and enough of the Creamy Dill Dressing to coat. Per serving: 36 Calories; 1g Fat (24% calories from fat); 2g Protein; 5g Carbohydrate; 0mg Cholesterol; 198mg Sodium Food Exchanges: 1 Vegetable Recipe by: The New Soy Cookbook, Lorna Sass Posted to EAT-LF Digest by "Ellen C." <ellen@elekta.com> on Aug 19, 1998, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 11
Calories From Fat: <1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1.7mg
Potassium: 24.9mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: <1g
Protein: <1g