Spinach-Cauliflower Salad with Lemon-Peppercorn Dressing

Photo: Howard L. Puckett; Styling: Cindy Manning Barr

Yield:

4 servings (serving size: 1 1/2 cups)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

June 1995