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1 head iceberg lettuce, chopped 1 onion chopped thin Kalamata olives Feta cheese, cubed Parsley, chopped fine Place lettuce in bowl, top with olives, feta, onions and garnish with parsley. Add dressingMore >>
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Monday, May 20 2013 11:48 AM EDT2013-05-20 15:48:03 GMT
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Tuesday, May 14 2013 12:08 PM EDT2013-05-14 16:08:05 GMT
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Monday, May 13 2013 4:17 PM EDT2013-05-13 20:17:00 GMT
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Friday, May 10 2013 12:21 PM EDT2013-05-10 16:21:03 GMT
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By Kim Galeaz
You won't have to ask twice to get your kids to eat their veggies with this creamy salad side. Dried cherries add sweetness, toasted pecans offer crunch, and bacon crumbles infuse the dish with flavor. The store-bought light coleslaw dressing will save you time and effort.
Time-saving tip: Purchase precut, ready-to-use broccoli and cauliflower florets. Prepare salad and refrigerate for up to three days before serving.
Makes 10 servings (about 3/4 cup each)
Ingredients
For salad: 3 cups small broccoli florets 3 cups small cauliflower florets 1/2 cup chopped red onion 2 tablespoons thinly sliced green onion 1/3 cup sliced radishes 1/2 cup shredded carrot 1/2 cup chopped pecans 3/4 cup dried cherries 2 tablespoons ready-to-use bacon crumbles
For dressing: 3/4 cup store-bought lower-fat coleslaw dressing
Directions
Place pecans on a baking sheet, and toast them in a 375 F oven for about 10 minutes, or until lightly browned.
In a large bowl, combine all ingredients except dressing. Toss well.
Add dressing to vegetable mixture, stirring lightly until all pieces are coated.
Cover and chill for at least 2 hours before serving.
Stir before serving.
Nutrition information (per serving) 175 calories; 8.5 g fat; 7 mg cholesterol; 377 mg sodium; 24 g carbohydrate; 3.5 g fiber; 3 g protein.
This recipe was written by Kim Galeaz, a registered dietitian and culinary nutrition consultant. She is the owner of Galeaz Food & Nutrition Communications, located in Indianapolis and Jacksonville, Fla.
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© iStockphoto.com/Gary Slodden
