| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Dairy |
Vegan |
Salads, Tofu, Vegan, Vegetarian |
4 |
Servings |
INGREDIENTS
| 1 |
|
Head cauliflower; about 2 lbs |
| 1 |
lg |
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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