| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Salads | 8 | Servings | |
INGREDIENTS
| 1 3/4 | c | Coarsely chopped tomato |
| 1 | c | Small cauliflower flowerets |
| 1 | c | Thinly sliced celery |
| 1 | c | Finely chopped fresh parsley |
| 3 | tb | White vinegar |
| 1 | tb | Vegetable oil |
| 1/4 | ts | Salt |
| 1/4 | ts | Sugar |
| 1/8 | ts | Pepper |
| 4 | c | Tightly packed torn iceberg lettuce |
INSTRUCTIONS
Combine first 4 ingredients in a large, shallow nonmetal bowl. Combine vinegar and next 4 ingredients; pour over vegetables. Cover and marinate in refrigerator 2 hours. Combine tomato mixture and lettuce in a bowl; toss. Yield: 8 servings (serving size: 1 cup). Per serving: 35 Calories; 2g Fat (45% calories from fat); 1g Protein; 4g Carbohydrate; 0mg Cholesterol; 92mg Sodium Recipe by: Cooking Light, May 1994, page 134 Posted to MC-Recipe Digest V1 #401 by igor@digex.net on Jan 28, 1997.
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