Directions:
- Heat oil in deep-fryer to 375 degrees F (190 degrees C).
- Deep fry the potato sticks until crispy and golden brown, about 4 minutes. Remove, and drain on a paper towel-lined plate.
- Deep fry the florets in two batches until golden brown; drain on paper towels. Allow the cauliflower to cool until just warm.
- Stir together tahini and olive oil in a large bowl until smooth. Mix in yogurt, lemon juice, vinegar, cumin, salt, and pepper. Add cauliflower, arugula, and lettuce; toss to coat with the dressing.
- Place salad onto serving plates, and sprinkle with the potato sticks.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 184.01 Kcal (770 kJ) | ||
| Calories from fat | 120.78 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.42g | 21% | |
|---|---|---|---|
| Cholesterol | 1.51mg | 1% | |
| Sodium | 45.83mg | 2% | |
| Potassium | 354.95mg | 8% | |
| Total Carbs | 13.61g | 5% | |
| Sugars | 3.25g | 13% | |
| Dietary Fiber | 2.73g | 11% | |
| Protein | 4.05g | 8% | |
| Vitamin C | 26.9mg | 45% | |
| Vitamin A | 0.4mg | 13% | |
| Iron | 0.9mg | 5% | |
| Calcium | 53.6mg | 5% | |
| Amount Per 100 g | |||
| Calories | 145.53 Kcal (609 kJ) | ||
| Calories from fat | 95.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.61g | 21% | |
|---|---|---|---|
| Cholesterol | 1.2mg | 1% | |
| Sodium | 36.24mg | 2% | |
| Potassium | 280.72mg | 8% | |
| Total Carbs | 10.76g | 5% | |
| Sugars | 2.57g | 13% | |
| Dietary Fiber | 2.16g | 11% | |
| Protein | 3.2g | 8% | |
| Vitamin C | 21.2mg | 45% | |
| Vitamin A | 0.3mg | 13% | |
| Iron | 0.7mg | 5% | |
| Calcium | 42.4mg | 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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