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WEBSITE OF THE STATE OF SOUTH DAKOTA DEPARTMENT OF HEALTH
Kim Malsam-Rysdon, Interim Secretary of Health

cauliflowerBroccoli & Cauliflower Salad

(SD Diabetes Control Program cookbook, Healthy Diabetes Recipes and More . . .)


4 cups cauliflower, broken into florets
2 cups broccoli, broken into florets
1 cup sliced radishes
1 bunch thinly sliced green onions
1/4 cup sliced ripe olives
8 ounces low-fat sour cream
1 tablespoon lemon juice
2 tablespoons grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/8 teaspoon black pepper

In a large bowl combine cauliflower, broccoli, radishes, onion and olives; toss gently. In a blender, combine sour cream, lemon juice, Parmesan, garlic powder, salt and pepper. Cover and blend well. Pour the dressing over the vegetables tossing to coat well. Cover and refrigerate up to 2 hours. (You can use all broccoli or all cauliflower in this recipe.) Makes 10 servings.

Nutritional Information (1 serving):
Calories: 62
Carbohydrates: 6 grams
Protein: 3 grams
Fat: 4 grams
Saturated fat: 2 grams
Cholesterol: 10 mg
Fiber: 2 grams
Sodium: 138 mg
Potassium: 282 mg
Calcium: 72 mg
Exchanges: 1 vegetable, 1 fat

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