Cauliflower-Watercress Salad with Dill-Shallot Dressing

Cauliflower-Watercress Salad with Dill-Shallot Dressing

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From: Diabetic Living Magazine

Cauliflower is riced to make this flavorful, low-carb salad.

Ingredients 4 servings

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  • Dill-Shallot Dressing
  • ⅓ cup finely chopped shallots
  • ⅓ cup white wine vinegar
  • 2 tablespoons light mayonnaise
  • 1 tablespoon olive oil
  • 2 teaspoons snipped fresh dill or ½ teaspoon dried dill
  • 1 teaspoon Dijon-style mustard
  • ⅛ teaspoon salt
  • Cauliflower-Watercress Salad
  • 12 to 16 ounces fresh asparagus (1 bunch), trimmed and cut into bite-size pieces
  • ¼ cup water
  • 6 cups small cauliflower florets (1½ lb.)
  • 3 cups fresh baby spinach
  • 3 cups fresh watercress, tough stems trimmed and coarsely chopped
  • 1 cup thin, bite-size strips orange or yellow sweet pepper
  • 3 hard-cooked eggs, peeled and sliced
  • ¼ cup thinly sliced, pitted black or Kalamata olives
  • 1 ounce Parmesan cheese, shaved
  • Cracked black pepper

Preparation

  • Prep

  • Ready In

  1. Prepare Dill-Shallot Dressing. In a small bowl combine shallots and white wine vinegar. Let stand, covered, 15 minutes. Stir in remaining ingredients. Meanwhile, in a 2-quart casserole, combine asparagus and 2 tablespoons of the water. Microwave, covered, 2 to 4 minutes or until crisp-tender. Drain in a colander.
  2. Place cauliflower, in batches if necessary, in a food processor. Cover and pulse until chopped into rice-size pieces. Add cauliflower and the remaining 2 tablespoons of water to the casserole. Microwave, covered, 6 to 9 minutes or until crisp-tender. Drain and cool slightly.
  3. In a large bowl combine spinach and watercress. Drizzle with ¼ cup of the dressing; toss to coat. Divide mixture among plates. In bowl combine asparagus, cauliflower, sweet pepper and the remaining dressing. Spoon mixture over greens. Top with the remaining ingredients.
  • Tip: For a protein boost, add 3 ounces thinly sliced, cooked chicken breast to each salad.

Nutrition information

  • Serving size: 3½ cups salad + 3 tablespoons dressing
  • Per serving: 229 calories; 12 g fat(3 g sat); 6 g fiber; 18 g carbohydrates; 14 g protein; 147 mcg folate; 146 mg cholesterol; 7 g sugars; 4,274 IU vitamin A; 184 mg vitamin C; 244 mg calcium; 4 mg iron; 485 mg sodium; 837 mg potassium
  • Nutrition Bonus: Vitamin C (307% daily value), Vitamin A (85% dv), Folate (37% dv), Calcium (24% dv), Iron (22% dv)
  • Carbohydrate Servings: 1
  • Exchanges: 3 vegetables, 1 medium-fat protein, 1½ fat

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