Cauliflower Spinach Salad Recipe
To switch things up, when I have fresh lettuce from the garden, I'll use that in place of spinach...and occasionally, I toss in broccoli instead of cauliflower.—Sherry Horton, Sioux Falls, South Dakota
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1/4 cup grated parmesan cheese
- 2 tablespoons sugar
- 1 tablespoon minced fresh parsley
- 1 cup miracle whip
- 1 cup sliced fresh mushrooms
- 1 tablespoon finely chopped onion
- 1 package (10 ounces) fresh spinach torn
- 1 small head cauliflower broken into florets
- 1/2 to 3/4 pound bacon cooked and crumbled
- Carbohydrate 6.81253619075001 g
- Cholesterol 12.9266666690027 mg
- Fat 8.57895151646836 g
- Fiber 0.210252498291705 g
- Protein 1.46010255064705 g
- Saturated Fat 1.60439599117106 g
- Serving Size 1 1 -8 serving (62g)
- Sodium 1545.90059821882 mg
- Sugar 6.6022836924583 g
- Trans Fat 6.75603419460192 g
- Calories 111 calories
Directions In a small bowl, combine the first five ingredients. In a large salad bowl, combine cauliflower, spinach, mushrooms and bacon. Add dressing and toss to coat; serve immediately. Yield: 6-8 servings. Originally published as Cauliflower Spinach Salad in Quick Cooking March/April 1999, p21 Nutritional Facts 1 serving (3/4 cup) equals 296 calories, 28 g fat (5 g saturated fat), 20 mg cholesterol, 384 mg sodium, 7 g carbohydrate, 2 g fiber, 6 g protein. Print Add to Recipe Box Email a Friend
