Directions:
- In a large saucepan, cook cauliflower florets in a small amount of boiling lightly salted water for 2 to 3 minutes or just until tender. Drain. Rinse with cold water; drain again. Set aside.
- Remove fennel tops and stalks, save for another use. Slice fennel in half vertically to show the fennel heart; cut away and discard the solid core. Slice fennel into strips. In a large skillet, cook fennel in the 2 teaspoons hot oil about 3 minutes or until crisp-tender.
- For dressing, in a small bowl, whisk together lemon juice and the 1/4 cup olive oil. Whisk in garlic, salt, and pepper.
- In a large bowl, combine cauliflower, fennel, carrots, and onion. Add the dressing; toss gently to coat. Cover and chill for 2 to 24 hours. Just before serving, sprinkle with parsley.
- Makes 8 (1-cup) servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 116.1 Kcal (486 kJ) | ||
| Calories from fat | 73.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 13% | |
|---|---|---|---|
| Sodium | 203.89mg | 8% | |
| Potassium | 481.74mg | 10% | |
| Total Carbs | 9.92g | 3% | |
| Sugars | 2.46g | 10% | |
| Dietary Fiber | 3.53g | 14% | |
| Protein | 1.96g | 4% | |
| Vitamin C | 38.6mg | 64% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 50.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 75.26 Kcal (315 kJ) | ||
| Calories from fat | 47.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.27g | 13% | |
|---|---|---|---|
| Sodium | 132.17mg | 8% | |
| Potassium | 312.28mg | 10% | |
| Total Carbs | 6.43g | 3% | |
| Sugars | 1.6g | 10% | |
| Dietary Fiber | 2.29g | 14% | |
| Protein | 1.27g | 4% | |
| Vitamin C | 25mg | 64% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.4mg | 4% | |
| Calcium | 32.8mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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