Recipe
Salad
Cauliflower Antipasto Salad
Primary Media
Servings and Ingredients
Ingredients
Serves 8
Quantity | Ingredient | Add |
---|---|---|
1 head(s) cauliflower, cut into florets | ||
1 (13.75 oz) can quartered artichoke hearts, drained | ||
½ c. chopped garlic-stuffed Spanish olives | ||
½ c. chopped roasted red peppers | ||
½ c. chopped fresh parsley | ||
¼ c. light basil and balsamic vinaigrette | ||
½ c. Hy-Vee shredded Parmesan cheese | ||
Hy-Vee salt and Hy-Vee pepper, to taste |
Directions
- Cook cauliflower florets in boiling salted water for 5 to 8 minutes or until fork-tender. Drain. Immediately put florets into a bowl of ice water to stop the cooking. Drain.
- Combine cauliflower florets, artichoke hearts, olives, red peppers and parsley. Toss with vinaigrette. Refrigerate for at least 1 hour.
- Sprinkle with cheese. Season with salt and pepper, if desired.
Nutrition facts
Servings
90 Calories per serving
Amounts Per Serving
- Total Fat: 4g
- Cholesterol: 0mg
- Sodium: 530mg
- Total Carbohydrates: 8g
- Protein: 5g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 40%
0%
Iron 6%
0%
Calcium 10%