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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Although I haven't made this salad yet I am planning on making it soon. Not only is it low carb (about 5 grams per serving) it sounds delicious! Recipe Source: local newspaper Ingredients:
1/2 head cauliflower |
2/3 cup sliced pimento stuffed olive |
7 scallions, sliced |
2 cups spinach, washed three times and chopped |
1 stalk celery, diced |
1 tomato, diced |
1/2 cup parsley, chopped |
1/4 cup olive oil |
2 garlic cloves, crushed |
1 tablespoon red wine vinegar |
2 tablespoons mayonnaise |
salt and pepper |
Directions:
1. Using a food processor shred cauliflower using shredding disk.
2. Put cauliflower and 2-3 tablespoons water in a micro-wave safe dish or bowl, cover dish with plastic wrap or other cover and microwave it on high for 5 minutes. Uncover and let cool. Drain and set aside.
3. While the cauliflower is cooking combine other vegetables (olives-parsley) in a large salad bowl. Toss.
4. Add the cauliflower and toss.
5. In a small jar combine oil, garlic, vinegar, mayonnaise, and salt and pepper. Whisk or shake jar.
6. Pour dressing over salad and toss.
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