Cauliflower-bean Salad Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
16 ounce: Italian Dressing, 2 8-Ounce Bottles
2 tbsp: Sugar,
1 tsp: Dry Ground Mustard,
4 large: Garlic Cloves, Crushed
32 ounce: French Style Green Beans, Drained, 2 Cans OR
16 ounce: Frozen French Style Green Beans, Thawed
32 ounce: Red Kidney Beans, Rinsed And Drained, 2 Cans
1 cup: Green Onions, Chopped, About 10 Medium
1/2 cup: Fresh Parsley, Chopped
1 small: Head Cauliflower, Coarsely Chopped, about 4 cups
GARNISH
Lettuce,
Directions:
Mix the dressing sugar, mustard and garlic in a large glass or plastic
bowl, blending well. Add the green beans, kidney beans, onions,
parsley, and cauliflower and toss to coat. Cover and refrigerate
about 3 hours or until well chilled, stirring occasionally. Just
before serving, drain the salad. Line a salad serving bowl with
lettuce leaves and spoon the salad onto the lettuce.
Nutritional Information Per Serving:
Calories: 150 Protein: 5 Grams Carbohydrates: 19 Grams Fat: 7
Grams Cholesterol: 0 Milligrams Sodium: 460 Milligrams Potassium:
500 Milligrams
Posted by: Rich Harper
Source from luhu.jp
bowl, blending well. Add the green beans, kidney beans, onions,
parsley, and cauliflower and toss to coat. Cover and refrigerate
about 3 hours or until well chilled, stirring occasionally. Just
before serving, drain the salad. Line a salad serving bowl with
lettuce leaves and spoon the salad onto the lettuce.
Nutritional Information Per Serving:
Calories: 150 Protein: 5 Grams Carbohydrates: 19 Grams Fat: 7
Grams Cholesterol: 0 Milligrams Sodium: 460 Milligrams Potassium:
500 Milligrams
Posted by: Rich Harper
Source from luhu.jp