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Riced Cauliflower Salad Recipe

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This cauliflower rice summer salad is a delicious carb based complete meal with healthy proteins
This cauliflower rice summer salad is a delicious carb based complete meal with healthy proteins from www.pinterest.com

Description

This riced cauliflower salad recipe is a tasty and healthy alternative to traditional potato salad. It's a perfect side dish for any meal, and it's loaded with fiber, vitamins, and minerals. The fluffy texture of the cauliflower rice combined with the crunchy veggies and creamy dressing creates a satisfying dish that will leave you feeling full and energized.

Prep Time

The prep time for this recipe is approximately 20 minutes.

Cook Time

There is no cook time for this recipe.

Ingredients

For the salad:
  • 1 head of cauliflower, riced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/2 red onion, diced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh mint
  • 1/2 cup crumbled feta cheese
  • Salt and pepper to taste
For the dressing:
  • 1/4 cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Whisk
  • Cutting board
  • Knife

Method

1. Rinse and dry the cauliflower head. Cut off the florets and discard the stem. 2. Place the florets in a food processor and pulse until they resemble rice. If you don't have a food processor, you can grate the florets with a box grater. 3. In a large mixing bowl, combine the riced cauliflower, diced bell peppers, diced red onion, chopped fresh parsley, basil, and mint. Mix well. 4. Crumble the feta cheese over the salad. 5. In a separate mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper. Pour the dressing over the salad and toss to coat. 6. Serve chilled or at room temperature.

Notes

This salad can be made ahead of time and stored in the fridge for up to 3 days.

Nutrition Info

This recipe makes approximately 4 servings. Each serving contains:
  • Calories: 250
  • Protein: 7g
  • Fat: 20g
  • Carbohydrates: 13g
  • Fiber: 5g

Recipe Tips

  • If you don't have fresh herbs, you can substitute with dried herbs. Use 1 teaspoon of dried parsley, basil, and mint.
  • If you want to add more protein to this salad, you can toss in some grilled chicken or shrimp.
  • You can also add other veggies to this salad, such as cucumbers, cherry tomatoes, or shredded carrots.
  • For a vegan version, omit the feta cheese or replace it with a vegan cheese alternative.

Give this riced cauliflower salad a try and enjoy a healthy and delicious side dish that's packed with flavor and nutrients!


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