Unusual, and unusually good. This salad is perfect as a side dish or a light lunch, and can be easily customized with additional vegetables or proteins to make it a more substantial meal.
YIELDS: 4 servings, each with 7 grams of carbohydrates and 2 grams of fiber, for a total of 5 grams of usable carbs and 1 gram of protein.
INGREDIENTS:
- 1/2 head cauliflower, broken into small florets
- 1/2 cup diced red onion
- 1 can (2 1/4 ounces) sliced ripe olives, drained
- 1/2 cup chopped fresh parsley
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/4 cup mayonnaise
- 1/2 teaspoon salt or Vege-Sal
- About a dozen cherry tomatoes
- Lettuce (optional)
INSTRUCTIONS:
- Combine the cauliflower, onion, olives, and parsley in a bowl.
- Combine the lemon juice, olive oil, mayonnaise, and salt in a separate bowl. Pour over the veggies, and toss well.
- Chill for at least an hour-a whole day wouldn’t hurt a bit. When you’re ready to serve the salad, cut the cherry tomatoes in half and add them to the salad. Serve on a bed of lettuce if you wish, but it’s wonderful alone, too.
