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Spinach-Cauliflower Salad with Lemon-Peppercorn Dressing

Photo: Howard L. Puckett; Styling: Cindy Manning Barr
Yield 4 servings (serving size: 1 1/2 cups)

Ingredients

  • 2 cups torn spinach
  • 1 cup torn curly leaf lettuce
  • 1 cup cauliflower florets
  • 1 cup sliced mushrooms
  • 1/2 cup (2-inch) julienne-cut green bell pepper
  • 1/4 cup vertically sliced onion
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons sugar
  • 1/2 teaspoon dried thyme
  • 2 teaspoons water
  • 1 1/2 teaspoons olive oil
  • 1/4 teaspoon cracked pepper

Nutrition Information

  • calories 49
  • caloriesfromfat 37 %
  • fat 2 g
  • satfat 0.3 g
  • monofat 1.3 g
  • polyfat 0.3 g
  • protein 2.1 g
  • carbohydrate 7.3 g
  • fiber 2.5 g
  • cholesterol 0.0 mg
  • iron 1.6 mg
  • sodium 28 mg
  • calcium 43 mg

How to Make It

  1. Combine the first 6 ingredients in a large bowl. Combine lemon juice and next 5 ingredients (lemon juice through pepper) in a bowl, and stir well. Pour over spinach mixture, and toss gently to coat.