Cauliflower and Tomato Salad
15Prep Time Minutes
15Total Time Minutes
7Number of Ingredients
1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes
2 cups fresh cauliflower florets
1 can (15 oz each) garbanzo beans, drained, rinsed
1/4 cup thinly sliced red onion
3 tablespoons Pure Wesson® Canola Oil
2 tablespoons chopped fresh Italian (flat-leaf) parsley
1 tablespoon cider vinegar
1/2 teaspoon garlic salt
1/8 teaspoon ground black pepper
|% Daily Value|
|Total Fat||8 g||12%|
|Saturated Fat||1 g||3%|
|Dietary Fiber||4 g||15%|
|Vitamin C||20 mg||33%|
|Vitamin A||158 iu||3%|
Drain tomatoes and reserve 1/4 cup liquid. Discard remaining liquid.
Combine drained tomatoes, cauliflower, beans and onion in large bowl. In second bowl, whisk together reserved liquid, oil, parsley, vinegar, garlic salt and pepper.
Pour dressing mixture over vegetables; toss to coat.
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