CAULIFLOWER, KIDNEY BEANS AND FETA SALAD
Ingredients:
2 tablespoons olive oil
1 teaspoon fresh rosemary
3 cups cauliflower, florets
15 ounce can red kidney beans, rinsed and drained
2 ounces endive
1 tablespoon fresh chives
2 teaspoons fresh parsley, chopped
1/3 cup walnuts, chopped
2 tablespoons lemon juice
1 tablespoon balsamic vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/3 cup reduced fat feta cheese, crumbles
Directions:
1. Preheat oven to 400 degrees. Toss cauliflower florets with cooking spray until lightly coated. Season with 1/2 of the salt and pepper.
2. Spread on a lightly spray-greased baking sheet and roast about 20 minutes, until edges are lightly browned.
3. Combine 2 tablespoons olive oil and rosemary in skillet. Heat till
fragrant, about 1 minute. Set aside.
4. Whisk lemon juice, vinegar.
5. Combine warm cauliflower, beans, endive, chives, parsley, endive, chives, parsley, walnuts and rosemary oil in a bowl. Mix in cheese.
6. Add lemon juice mixture and rest of salt and pepper. Toss to coat.
Serve warm or chilled. A colorful, refreshing side dish.
Serves 6
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Nutrition Facts |
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| Serving Size: 1 Cup |
% Daily Value |
|
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| Calories 230 Calories from fat: 15 | |||
| Total Fat 11g |
17% |
|
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| Saturated Fat 2g |
10% |
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| Cholesterol 0mg |
0% |
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| Sodium 350mg |
15% |
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| Total Carbohydrate 26g |
9% |
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| Dietary Fiber 14g |
56% |
|
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| Sugars 4g |
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| Protein 11g |
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| Vitamin A 80% Vitamin C 60% | |||
| Calcium 15% Iron 10% | |||
| Percent Daily Values are based on a 2,000 calorie diet. | |||
Tags: cauliflower recipes, cauliflower salad, kidney bean salad, recipes with feta cheese, vegetable salad recipes