Hearty Cauliflower Salad

This simple and easy salad will go well alongside a dish with lean meats such as skewered chicken breasts.

Prep Time: 20 minutes

Nutrition Facts

Serving Size: 1 cup

  • Calories 220
  • Carbohydrate 25 g
  • Protein 8 g
  • Fat 10 g
  • Saturated Fat 1.9 g
  • Sugars 9 g
  • Dietary Fiber 7 g
  • Cholesterol 5 mg
  • Sodium 370 mg
  • Potassium 540 mg

This Recipe Serves 5


1 medium head of cauliflower, cut into florets (or 3 cups of cauliflower florets)
1 (15-ounce) can garbanzo beans, drained and rinsed
4 celery stalks, thinly sliced
1 Tablespoon chopped fresh parsley
1/4 cup finely chopped red onion
1/3 cup crumbled reduced-fat feta cheese
1/4 cup pitted Kalamata olives, minced

For dressing:
1 lemon, zested and juiced (1 Tablespoon zest, 1/4 cup juice)
2 Tablespoons olive oil
1 Tablespoon honey
1/4 teaspoon ground black pepper


  1. In a large bowl, toss together the cauliflower, garbanzo beans, celery, parsley, red onion, feta cheese and Kalamata olives.
  2. In a small bowl, whisk together the lemon zest, lemon juice, olive oil, honey and ground black pepper.
  3. Pour the dressing over the salad and toss to coat.

Chef tip: This is a great make-ahead salad as the longer it marinates in the dressing, the better it tastes!

Choices/Exchanges: 1 Starch, 1/2 Carbohydrate, 1 Nonstarchy Vegetable, 1 Lean Protein, 1 Fat

Photo: Hearty Cauliflower Salad. PNC Photography: Photographer: Peter Papoulakos.

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