Marinated tomato-cauliflower salad

Yield: 8 Servings

Measure 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

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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