RECIPE SUMMARY
Italian “Pasta” Salad
Makes 2 Servings: Counts towards 1 tablespoon Oil, 1 cup Vegetables
INGREDIENTS
1 cup Cauliflower Rice
2 tablespoons Red Wine Vinegar
2 tablespoons Olive Oil
1 tablespoon Parsley
½ cup Cherry Tomatoes
¼ cup Red Onion, diced and rinsed
½ cup Red Bell Pepper, diced
Sea Salt, to taste
Black Pepper, to taste
DIRECTIONS
1
Steam riced cauliflower for 15 to 20 minutes.
2
Drain out as much water as possible from the cauliflower and place in a bowl in the fridge.
3
In another bowl, combine the remaining ingredients; add the cauliflower and mix.
4
Allow this to cool in the fridge for at least 30 minutes.
Ingredients
1 cup Cauliflower Rice
2 tablespoons Red Wine Vinegar
2 tablespoons Olive Oil
1 tablespoon Parsley
½ cup Cherry Tomatoes
¼ cup Red Onion, diced and rinsed
½ cup Red Bell Pepper, diced
Sea Salt, to taste
Black Pepper, to taste
Directions
1
Steam riced cauliflower for 15 to 20 minutes.
2
Drain out as much water as possible from the cauliflower and place in a bowl in the fridge.
3
In another bowl, combine the remaining ingredients; add the cauliflower and mix.
4
Allow this to cool in the fridge for at least 30 minutes.