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Cauliflower Romaine Salad Recipe

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Eileen Blick browns bread crumbs and grates fresh cauliflower for the top layer of this sensational salad that features a fast-to-fix Parmesan dressing. "I make this unique salad for everything from potlucks to special occasions," says the Andale, Kansas reader.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8-10 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8-10 servings

Ingredients

  • 1 cup dry bread crumbs
  • 3 tablespoons butter
  • 10 cups torn romaine
  • 1 cup mayonnaise
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon lemon juice
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1-3/4 cups coarsely grated cauliflower

Nutritional Facts

1 serving (1 each) equals 250 calories, 22 g fat (5 g saturated fat), 18 mg cholesterol, 335 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a small skillet, brown bread crumbs in butter; set aside. Place the romaine in a large salad bowl. In a small bowl, combine mayonnaise, Parmesan cheese, lemon juice, garlic, salt and pepper. Pour over romaine and toss to coat. Top with cauliflower and reserved crumbs. Serve immediately. Yield: 8-10 servings.
Originally published as Cauliflower Romaine Salad in Quick Cooking September/October 2002, p46

Nutritional Facts

1 serving (1 each) equals 250 calories, 22 g fat (5 g saturated fat), 18 mg cholesterol, 335 mg sodium, 10 g carbohydrate, 2 g fiber, 3 g protein.

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