Recipes from Italy · by Silvana Nava★ 5.0 (1)
Italian Cauliflower Salad Recipe
NUTRITION · PER SERVING25M COOK
CAL 10%·PRO 5%
CARBS 5G11% OF CAL
2G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 20G91% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A light Italian winter salad of tender cauliflower, olives, anchovies, and parsley dressed with oil and vinegar. It's simple, refreshing, and showcases the vegetable's delicate flavor. Best served cold.
sideitaliansaladdairy freegluten free
View the full recipe on Recipes from Italy →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 500 g cauliflower (1.1 pound, trimmed and cut into florets)
- 1 cup olives ((green and black))
- 5 anchovies (fillets in oil)
- 1 tablespoon parsley (fresh, coarsely chopped)
- salt (to taste)
- ½ cup olive oil (extra virgin)
- 1 tablespoon vinegar (apple cider )
At a glance
PER SERVING · TIME 25M
CAL 10%·PRO 5%
CARBS 5G11% OF CAL
2G FIBER0G ADDED2G INTRINSIC2G OTHER2G TOTAL SUGAR
FAT 20G91% OF CAL
3G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 498mg
- Total sugar
- 2g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 254mg
- Calcium
- 46mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 498MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.