Chile-spiked Cauliflower Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads, Vegetables | 2 | Servings | |
INGREDIENTS
| 2 | T | Chopped Fresh Parsley |
| 2 1/2 | T | Lemon Juice |
| 2 | t | Anchovy Paste |
| 1 | t | Olive Oil |
| 1/8 | t | Minced Garlic |
| 2 1/2 | c | Cauliflower Florets |
| 1/3 | c | Radishes, Thinly Sliced |
| 1 | Jalapeno Pepper, Halved And | |
| Sliced |
INSTRUCTIONS
Combine first 5 ingredients in a small bowl, and stir well. Steam cauliflower, covered, 1 1/2 minutes or until crisp-tender. Rinse cauliflower under cold water; drain well. Combine cauliflower, radishes, and jalapeno in a bowl; toss with lemon juice mixture. Recipe by: Cooking Light Posted to EAT-LF Digest by sherilyn70@earthlink.net on May 3, 1999, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 31
Calories From Fat: 21
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 10.1mg
Potassium: 103.8mg
Carbohydrates: 2.7g
Fiber: <1g
Sugar: 1.2g
Protein: <1g