Ingredients:
- 1 head purple cauliflower, lightly blanched, cut up into bite size pieces
- 1 purple bell pepper, seeded , membrane removed, thinly sliced
- 1 purple tomato, cut into thin wedges
- 3 tbsp thai purple basil (i used a combination of both herbs) or 2 tbsp fresh purple sage, chiffonade (i used a combination of both herbs)
Directions:
- Dressing: (Best prepared at least 1 hour in advance of serving salad.) To prepare the vinaigrette, combine all of the ingredients in a jar with a tight-fitting lid; shake until blended. Taste and adjust seasonings.
- Salad: Arrange the vegetables artfully on a salad platter lined with the romaine lettuce.
- Serve raspberry-lavender vinaigrette on the side.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.59 Kcal (1120 kJ) | ||
| Calories from fat | 179.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.94g | 31% | |
|---|---|---|---|
| Cholesterol | 8.07mg | 3% | |
| Sodium | 57.78mg | 2% | |
| Potassium | 754.24mg | 16% | |
| Total Carbs | 17.24g | 6% | |
| Sugars | 8.42g | 34% | |
| Dietary Fiber | 5.92g | 24% | |
| Protein | 4.99g | 10% | |
| Vitamin C | 84.5mg | 141% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 9.5mg | 53% | |
| Calcium | 74.5mg | 7% | |
| Amount Per 100 g | |||
| Calories | 77.6 Kcal (325 kJ) | ||
| Calories from fat | 52.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.78g | 31% | |
|---|---|---|---|
| Cholesterol | 2.34mg | 3% | |
| Sodium | 16.76mg | 2% | |
| Potassium | 218.73mg | 16% | |
| Total Carbs | 5g | 6% | |
| Sugars | 2.44g | 34% | |
| Dietary Fiber | 1.72g | 24% | |
| Protein | 1.45g | 10% | |
| Vitamin C | 24.5mg | 141% | |
| Vitamin A | 0.2mg | 23% | |
| Iron | 2.8mg | 53% | |
| Calcium | 21.6mg | 7% | |
* 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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