RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 1480
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| Recipe Name: |
Mushroom and Cauliflower Salad |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-02
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Vegetable |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$1.44
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
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Ingredients:
0.5 Pound mushrooms
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Directions:
In a medium sized covered saucepan, bring water and salt to a boil. While water is coming to a boil, cut cauliflower into bite-sized florets. Place them in colander, rinse thoroughly under cold running water, and drain.
Add cauliflower to boiling water and blanch 2 minutes over high heat. In colander, drain cauliflower and immediately refresh under cold running water for 2 minutes. Drain florets and set aside.
Wipe mushrooms clean with damp paper towels. Cut mushrooms into 1/8-inch slices. Wash celery hearts, drain, and pat dry with paper towels. Cut into 1/4-inch slices.
In salad bowl, combine oil, vinegar, and salt and pepper to taste, and beat with fork until blended. Add cauliflower, mushrooms, and celery, and toss gently, but thoroughly to combine. |
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| Nutrition per Serving: |
| Calories: |
192 |
Total Carbs: |
29.1 |
Net Carbs: |
0.0 |
| Cholesterol: |
0.0 |
Fat: |
8.2 |
Protein: |
12.30 |
| Fiber: |
17.75 |
Sodium: |
1254.75 |
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