Meatless Monday: Easy Cauliflower and Tomato Salad

February 3, 2014 at 10:48 am Leave a comment

Vegetable Salad


  • 1 pound fresh green beans
  • 3/4 head cauliflower, separated into small florets
  • 1/2 head golden cauliflower, cut into small florets
  • 5-ounce container small yellow tomatoes sweet cherubs
  • 5-ounce container small red tomatoes
  • 15-ounce can hearts of palm, drained and sliced
  • 2 to 3 tablespoons lemon or basil flavored olive oil
  • 1/4 cup shaved parmesan cheese
  • Sea salt to taste


  1. Rinse green beans and cut into bite-size pieces. Bring 5 to 6 cups water to a boil and blanch beans until tender-crisp, about 2 minutes. Drain and set aside.
  2. Boil fresh, salted water and blanch white cauliflower florets. Golden florets cook in less time, so it is best to do these separately. Drain and rinse under cold water.
  3. In a small bowl, combine florets, green beans, tomatoes and hearts of palm. Drizzle with flavored olive oil. Add cheese and sea salt and gently toss. Refrigerate until ready to serve.
  4. Makes 6 to 8 servings.

Nutrition Information per Serving:

  • Calories 119
  • Total Fat 7 g
  • Cholesterol 4 mg
  • Sodium 509 mg
  • Fiber 5 g
  • Carbohydrates 11 g
  • Protein 6 g

*Recipe from Dallas News Life:*


Entry filed under: Calories, Carbohydrates, Diabetes, Diet/Nutrition, Recipes. Tags: , , , , , , , .

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