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Ingredientes
- 3 c. small cauliflower florets
- 2 c. cooked multicolored rotini from 4-ounces uncooked corkscrew pasta
- 1/3 c. sliced green onions
- 1/3 c. radishes thinly sliced
- 3/4 c. garlicky tomato-basil vinaigrette see recipe
- 2 Tbsp. grated Romano Or possibly parmesan cheese
- 1/8 tsp black pepper
Direcciones
- 1. Combine the first 4 ingredients in a large bowl. Drizzle the Garlicky Tomato Basil Vinaigrette over the cauliflower mix, and toss well.
- Sprinkle the salad with grated cheese and pepper, and toss gently. Cover salad, and marinate in refrigerator; for at least 2 hrs.
- Yield: 5servings (serv- ing size: 1 c.).
- Garlicky Tomato-Basil Vinaigrette: red wine vinegar with garlic and shallots, lemon juice and extra virgin olive oil, mustard, fresh tomato and basil.
- Vinegars.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 38g | |
| Recipe makes 5 servings | |
| Calories 18 | |
| Calories from Fat 6 | 33% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 41mg | 2% |
| Potassium 108mg | 3% |
| Total Carbs 2.06g | 1% |
| Dietary Fiber 0.9g | 3% |
| Sugars 0.86g | 1% |
| Protein 1.4g | 2% |
