Ingredients:
- 1 large cauliflower (3 pounds)
- 2 tbsps lemon juice
- ½ cup commercial reduced-calorie Italian dressing
- 2 tbsps capers
- ¼ tsp cracked pepper
- 2 tbsps sliced ripe olives
- 1 (4 oz.) jar sliced pimento, drained
Instructions:
- Wash cauliflower, and break into small florets.
- Arrange cauliflower in a steaming basket.
- Plunge into boiling water to which lemon juice has been added.
- Blanch for 4 minutes or until crisp-tender.
- Drain and transfer to a large bowl of ice water to cool. Drain well and pat dry.
- Combine dressing and remaining ingredients in a large bowl, stir well.
- Add cauliflower, and toss gently.
- Cover and marinate in refrigerator for at least 2 hours.
Yield: 16 servings (20 calories per ½ cup serving)
NUTRITION ESTIMATE
Protein 1.2, Fat 0.2, Carbohydrate 4.1, Cholesterol 0.7, Iron 0.4, Sodium 87, Calcium 19
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