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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 49
  • Calories from fat: 37%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Monounsaturated fat: 1.3g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.1g
  • Carbohydrate: 7.3g
  • Fiber: 2.5g
  • Cholesterol: 0.0mg
  • Iron: 1.6mg
  • Sodium: 28mg
  • Calcium: 43mg


  • 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


  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.
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