Seasons: cauliflower tomato onion salad

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Cauliflower, Cherry Tomato and Red Onion Salad

 

Recipe By :Eating with the Seasons by Paula Bartimeus

Serving Size : 6 Preparation Time :0:00

Categories : Summer

 

Amount Measure Ingredient -- Preparation Method

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4 ounces chickpeas -- soaked overnight

1 strip kombu or wakame (seaweed) -- rehydrated

1 small cauliflower; trimmed -- cut into small florets

14 ounces cherry tomatoes -- halved

1 red onion -- peeled, finely sliced

4 ounces fennel bulb -- trimmed, finely sliced

6 tablespoons chopped parsley

DRESSING:

1 1/2 tablespoons sunflower oil

2 teaspoons whole-grain mustard

1 1/2 tablespoons white miso

1/2 teaspoon clear honey or brown rice syrup

salt and black pepper

 

Drain and rinse the chickpeas. Simmer in boiling water with the kombu for about

1.5 to 2 hours or until soft. Remove excess water and set aside. Add the

cauliflower, tomatoes, red onion, fennel and parsley to the chickpeas and

combine. Mix the dressing ingredients together, pour over the salad and stir.

 

Recipe from Eating with the Seasons by Paula Bartimeus (Element 1998)

 

Source:

" Recipes for Summer "

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Per Serving (excluding unknown items): 164 Calories; 5g Fat (27.4% calories from

fat); 7g Protein; 25g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 230mg

Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 2 Vegetable; 1 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 26987 26556 0 0 0 0 0 0 943 0 731 0