Cauliflower "Rice" Salad

This low-carb dish pairs nicely with just about everything and takes little time to make too.

Prep Time: 15 minutes Cook Time: 30 minutes

Nutrition Facts

Serving Size: 1 cup

  • Calories 120
  • Carbohydrate 8 g
  • Protein 2 g
  • Fat 9 g
  • Saturated Fat 1.3 g
  • Sugars 3 g
  • Dietary Fiber 3 g
  • Cholesterol 0 mg
  • Sodium 180 mg
  • Potassium 410 mg

This Recipe Serves 4


12 ounces cauliflower "rice" – see step 1
1 cup cucumber, diced
1 cup grape tomatoes, cut in half
2 green onions, sliced
3 tablespoons sliced Kalamata olives

1/4 cup red wine vinegar
2 tablespoons olive oil
1/2 tablespoon Dijon mustard


  1. Cauliflower "rice" can be purchased frozen at some stores or you can make your own by following this instruction: place cauliflower florets in food processor and process until rice-like consistency (be careful not to over process).
  2. In a salad bowl, combine all salad ingredients.
  3. In a small bowl, whisk together dressing ingredients.
  4. Pour dressing over salad and serve with reduced fat feta cheese if desired.

Dietitian Tip: Cauliflower rice is a new trend and you will be pleasantly surprised on how delicious this low-carb alternative can be when used in traditional rice dishes.

MAKE IT GLUTEN-FREE: Confirm all ingredients are gluten-free and this recipe can be made gluten-free.

Choices/Exchanges: 2 Nonstarchy Vegetable, 1 1/2 Fat

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