HEALTHY CAULIFLOWER AND EDAMAME SALAD
I absolutely love potato salads. But, they have too many calories (or as we say in my house, kill-ories) to be enjoyed frequently. This is a healthy and absolutely delicious alternative. I couldn't stop eating as I was mixing the salad. You can eat it right away or keep in your fridge for up to a week and enjoy daily.
Provided by Allrecipes Member
Categories Cauliflower Salad
Time 23m
Yield 8
Number Of Ingredients 15
Steps:
- Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.
- Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 10.5 g, Cholesterol 112 mg, Fat 11.9 g, Fiber 3.8 g, Protein 9 g, SaturatedFat 2.8 g, Sodium 210.7 mg, Sugar 4 g
HEALTHY CAULIFLOWER AND EDAMAME SALAD
I absolutely love potato salads. But, they have too many calories (or as we say in my house, kill-ories) to be enjoyed frequently. This is a healthy and absolutely delicious alternative. I couldn't stop eating as I was mixing the salad. You can eat it right away or keep in your fridge for up to a week and enjoy daily.
Provided by Allrecipes Member
Categories Cauliflower Salad
Time 23m
Yield 8
Number Of Ingredients 15
Steps:
- Place cauliflower and 1/2 cup water in a microwave-safe bowl. Cook in the microwave until tender, 2 to 3 minutes; drain. Place edamame in a microwave-safe bowl; cook in the microwave until tender, 1 to 2 minutes.
- Combine cauliflower, edamame, eggs, celery, bell pepper, yogurt, radishes, green onions, mayonnaise, mustard, pickles, olive oil, garlic, dill, salt, and black pepper together in a bowl; toss to distribute.
Nutrition Facts : Calories 178.1 calories, Carbohydrate 10.5 g, Cholesterol 112 mg, Fat 11.9 g, Fiber 3.8 g, Protein 9 g, SaturatedFat 2.8 g, Sodium 210.7 mg, Sugar 4 g
HEALTHY CAULIFLOWER SALAD
Very nice side dish, tasty, good for you and low cal. Each serving is 1/2 cup so this is not your entire luncheon salad!
Provided by Bergy
Categories Lunch/Snacks
Time 18m
Yield 7 serving(s)
Number Of Ingredients 8
Steps:
- Mix all the ingredients.
- Chill before serving.
Nutrition Facts : Calories 44.2, Fat 2.1, SaturatedFat 0.7, Cholesterol 70.3, Sodium 44.7, Carbohydrate 3.3, Fiber 1.1, Sugar 1.6, Protein 3.2
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- Prep the cauliflower. Use a sharp knife to cut cauliflower in half. Trim off leaves and wash well. Pat dry and then "shave" cauliflower by making super thin slices. You can also use the shredding disc of your food processor for this task. Place shaved cauliflower in a large bowl, sprinkle with salt and pepper and set aside.
- Make the dressing: Add olive oil to small bowl. Thinly slice shallot and chop any large pieces, then add to the bowl. Use a microplane grater to zest the lime over the bowl and then juice of the lime over the bowl. Zest the garlic clove into the bowl. Use a whisk to mix well. Alternately, place all ingredients in glass jar with tight fitting lid and shake vigorously. Set dressing aside so shallots will soften while you get the rest of the salad ready.
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- Preheat the oven to 200°c/180°c fan. To make the marinade, mix the miso, lemon juice, sesame oil and minced garlic cloves.
- Chop the cauliflower into florets, and thin down the stalks on the leaves if they look a little thick. Coat the cauliflower and leaves in the miso marinade and bake in the oven for 15 minutes.
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- Give it a little drizzle of olive oil and a sprinkle of salt and pepper, and return to the oven for 10 minutes.
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