Cauliflower Salad with Pepperoncini & Roasted Peppers
Full of zip, this raw cauliflower salad with pepperoncini and peppers is a fantastic (and easy!) side salad for any meal
Servings: 9 Servings
- 1 (2 to 2 ½ lb.) head of cauliflower (6 cups small florets)
- 1 large carrot cut into thin half-circles
- ⅓ cup chopped roasted red peppers (from ½ large roasted pepper)
- ¼ cup chopped pepperoncini
- ¼ cup minced flat-leaf parsley
Remove the leaves and cut out the core. Then cut the cauliflower into small florets. Transfer to a large bowl.
Add the carrot to the bowl. Toss with the dressing.
Stir in the roasted red pepper, pepperoncini and parsley.
In a bowl, whisk together the lemon juice, olive oil, lemon zest, oregano and salt.
Weight Watchers Points: 1 (Blue - Freestyle SP) / 1 (Green) / 1 (Purple)
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the Sparks nutrition calculator and Weight Watchers points are calculated using the Recipe Builder on their site. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.
Serving: 0.75cup | Calories: 51.2kcal | Carbohydrates: 5.2g | Protein: 1.5g | Fat: 3.3g | Saturated Fat: 0.5g | Sodium: 85.5mg | Fiber: 2.1g | Sugar: 2g