Cauliflower, Beet & Bean Salad

Feb/March 2019 Dig In- The Big Y Magazine
Recipe By:
Logo Site
Cauliflower, Beet & Bean Salad
Serving: Serves 6
Prep Time: 20 Minutes
Cook Time:
Cauliflower, Beet & Bean Salad
Recipe By: Logo Site

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INGREDIENTS

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¼ cup Big Y extra-virgin olive oil

2 Tbsp. balsamic vinegar

2 Tbsp. fresh lemon juice

1 Tbsp. shallots, minced

-sea salt and fresh ground pepper to taste

4 cups Big Y baby spinach, stems removed

2 cups cauliflower, chopped into florets

1½ cups canned whole beets, chopped

1 cup canned Big Y garbanzo beans, drained and rinsed

½ cup red cabbage, finely shredded

DIRECTIONS

In a small bowl, whisk together oil, vinegar, garlic, shallots and salt and pepper to taste; set aside. In a large bowl, combine spinach, cauliflower, beets and garbanzo beans. Add half the oil mixture and toss to coat well. Serve salad topped with cabbage and remaining dressing on the side.

Nutrition facts:

Nutrition Information Per Serving: Calories: 114 (Calories from Fat: 54); Total Fat: 6g (Saturated Fat: 1g); Protein: 4g; Total Carbohydrates: 14g (Dietary Fiber: 4g; Sugars: 8g); Cholesterol: 0mg; Sodium: 227mg
Prep Time: 10 Minutes
 
Prep Time: 20 Minutes
Cook Time: 23 to 27 Minutes
Prep Time: 20 Minutes
Cook Time: Grill 8-14 Minutes