| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
Salads |
8 |
Servings |
INGREDIENTS
| 3 |
c |
Finely chopped fresh cauliflower |
| 2 1/2 |
c |
Finely chopped fresh broccoli flowerets |
| 1 1/2 |
c |
Finely chopped fresh mushrooms |
| 1 |
c |
Finely chopped fresh broccoli stalk |
| 1 |
c |
Chopped green bell pepper |
| 1 |
c |
Chopped purple onion |
| 1 |
|
Bottle oil-free Italian dressing, (8-ounce) |
INSTRUCTIONS
Combine first 6 ingredients in a large bowl; add dressing, stirring until
well blended. Yield: 8 servings (serving size: 1 cup).
Per serving: 62 Calories; 3g Fat (42% calories from fat); 3g Protein; 8g
Carbohydrate; 2mg Cholesterol; 254mg Sodium
Serving Ideas : Cover and chill; stir before serving
NOTES : Named for its cole vegetables (from the cabbage family), this salad
from Terry Shannon, of Gold Beach, Oregon, is a perfect no-cook complement
to any meal.
Recipe by: Cooking Light, May 1994, page 133
Posted to MC-Recipe Digest V1 #404 by igor@digex.net on Jan 28, 1997.
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