Marinated tomato-cauliflower salad
8 Servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1¾ | cup | Coarsely chopped tomato |
1 | cup | Small cauliflower flowerets |
1 | cup | Thinly sliced celery |
1 | cup | Finely chopped fresh parsley |
3 | tablespoons | White vinegar |
1 | tablespoon | Vegetable oil |
¼ | teaspoon | Salt |
¼ | teaspoon | Sugar |
⅛ | teaspoon | Pepper |
4 | cups | Tightly packed torn iceberg lettuce |
Directions
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@... on Jan 28, 1997.
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