To save time later in the week, cut an entire head of cauliflower into florets when you're prepping this recipe. Blanch it all as directed and save the extras for other salads or an easy side. Switch it up by using broccoli instead of the cauliflower.
- Portion size 4 servings
- Credits : Canadian Living
Ingredients
Method
In large pot of boiling salted water, blanch cauliflower until tender-crisp, about 3 minutes. Using slotted spoon, immediately transfer to bowl of ice water. Chill; drain well and set aside.Meanwhile, in large bowl, whisk together oil, mustard, lemon juice, salt and pepper. Add spinach, chicken and cauliflower; toss to coat.
Nutritional facts Per serving: about
- Fibre 3 g
- Sodium 368 mg
- Sugars 1 g
- Protein 33 g
- Calories 270.0
- Total fat 13 g
- Potassium 584 mg
- Cholesterol 93 mg
- Saturated fat 3 g
- Total carbohydrate 5 g
%RDI
- Iron 19.0
- Folate 52.0
- Calcium 6.0
- Vitamin A 37.0
- Vitamin C 77.0
