This colourful salad is an excellent source of fibre. Half of the cauliflower may be replaced by broccoli, for extra colour.
|4 cups||cauliflower, cut into florets||600 g|
|1/2 cup||green/snap beans, cut into pieces||50 g|
|2||green onions/scallions, thinly sliced|
|2 cups||red beans (canned), drained and rinsed||500 mL|
|100 g||feta cheese, light, crumbled|
|1/3 cup||extra virgin olive oil||85 mL|
|2 tbsp||lemon juice, freshly squeezed||3/4 lemon|
|1/4 tsp||balsamic vinegar||1.25 mL|
|ground pepper to taste [optional]|
- Prepare the cauliflower: Cut it into equal-size florets, then blanch them in a pot of salted boiling water until they are crisp-tender, about 5-6 min.
- Prepare the green beans: Cut them into pieces, then blanch them in another pot of salted boiling water until they are crisp-tender, about 7-8 min. Drain the vegetables well then let them cool down a few minutes.
- Meanwhile, pour the oil, lemon juice, and balsamic vinegar into a salad bowl, then beat, using a fork, until the vinaigrette is emulsified. Add the cooked vegetables, green onions, and red beans. Crumble the feta cheese then add it to the bowl and toss well
- Chill in the refrigerator for about 1 h. Adjust the seasoning then serve.
Nutrition Facts Table
per 1 Serving (290g)
% Daily Value
Servings of Canada's Food Guide1 serving of this recipe is equivalent to :
|Vegetables and Fruits :||3||servings|
|Grain Products :||0||serving|
|Milk and Alternatives :||½||serving|
|Meat and Alternatives :||½||serving|
ClaimsThis recipe is :
- Source of :
- Calcium, Copper, Iron, Niacin, Pantothenic Acid, Phosphorus, Vitamin A, Vitamin B1, Vitamin B2, Zinc
- Good source of :
- Magnesium, Manganese, Vitamin B6
- Excellent source of :
- Fibre, Folacin, Potassium, Vitamin C, Vitamin E, Vitamin K
- Free :
- Added Sugar
|Meat and Alternatives||1|