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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Total Time:
Cook Method: Stove
     Serving Size: 8 - Change
Nutritional Facts
Servings Per Recipe: 8

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Cauliflower And Three Bell Pepper Salad

Recipe Tags: Salad Recipes

Date Added: December 08, 2009


1 Cauliflower heads
2 Unit Green Bell Peppers finely chopped
2 Unit Yellow Bell Peppers chopped fine
2 Unit Red Bell Peppers roasted
1/2 Cup Olive Oil or chili oil
1/4 Cup Vinegar wine
2 Unit Cloves Of Garlic finely chopped
1/2 Teaspoon Oregano ; crushed
1 Unit Pepper (to taste)
1 Unit Cauliflower
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1. Separate cauliflower into florets and soak in water and vinegar for 10 minutes.

2. Cook in boiling water for 10 minutes. Cauliflower should be crisp.

3. Season with salt, pepper and vinegar. Chill.

4. Peel peppers by broiling them in oven or on top of stove.

5. And then placing them in a paper or plastic bag until they are cool.

6. The skin should come off easily now. Slice them and season with olive oil, garlic, salt, pepper and oregano.

7. Place florets in center of plate and pour dressing on top.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Bell Pepper, Sulfites, Garlic, Vinegar, Olive Oil allergies.
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