Mustardy Chicken and Cauliflower Salad - 5g Carbs, 3g Fiber, 1g Sugar
From: www.canadianliving.com - By The Canadian Living Test Kitchen
To save time later in the week, cut an entire head of cauliflower into florets when you're prepping this recipe. Blanch it all as directed and save the extras for other salads or an easy side. Switch it up by using broccoli instead of the cauliflower.
Prep time: 10 min
Total time: 10 min
Servings: 4
3 cups (750 mL) cauliflower florets
4 tsp (18 mL) olive oil
1 Tbsp (15 mL) Dijon mustard
1 Tbsp (15 mL) lemon juice
1 pinch salt
1 pinch pepper
5 cups (1.25 L) packed fresh baby spinach
3 cups (750 mL) cubed grilled chicken
In large pot of boiling salted water, blanch cauliflower until tender-crisp, about 3 minutes. Using slotted spoon, immediately transfer to bowl of ice water. Chill; drain well and set aside.
Meanwhile, in large bowl, whisk together oil, mustard, lemon juice, salt and pepper. Add spinach, chicken and cauliflower; toss to coat.
Servings: 4
Nutrition per Serving: 270 Calories, 13g Total Fat, 3g Sat Fat, 93mg Cholesterol, 33g Protein, 5g Carbs, 3g Dietary Fiber, 1g Sugar,
368mg Sodium, 584mg Potassium
Posted by: chefgloria1030@yahoo.com
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