Cauliflower Salad Recipe

Cauliflower Salad Recipe photo by Taste of Home

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Reduced-fat Italian salad dressing is the minute-saving marinade in Dorothy Acker's cold vegetable medley. "I've made this easy salad for the past 40 years and it's still a family favorite," says the Fort Wayne, Indiana reader. You can also use fresh green beans instead of frozen.

This recipe is:

Quick

Diabetic Friendly

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Cauliflower Salad Recipe

Prep: 15 min. + chilling

Yield: 13 Servings

15 15

Ingredients

1 medium head cauliflower, broken into florets and sliced
1 package (16 ounces) frozen French-style green beans, thawed
1/2 pound fresh mushrooms, sliced
1 large red onion, sliced and separated into rings
1 teaspoon dried basil
1 teaspoon dried oregano
1 bottle (8 ounces) reduced-fat Italian salad dressing

Directions

In a large bowl, combine the first six ingredients. Add dressing and toss to coat. Cover and refrigerate for at least 2 hours before serving. Yield: 13 servings.

Nutritional Analysis: One serving (3/4 cup) equals 58 calories, 3 g fat (trace saturated fat), trace cholesterol, 144 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1/2 fat.

Originally published as Cauliflower Salad in Quick Cooking May/June 2003, p62