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Cool Cauliflower Salad, from the American Institute for Cancer Research
In its ongoing effort to promote healthy, cancer-preventive lifestyle choices, the American Institute for Cancer Research puts together dishes from its test kitchen that are not only delicious but also nutritious. This week's entry from the AICR is a cool cauliflower salad.
Nothing quite like fresh cauliflower from the local farmer's market eh? Cauliflower is a cruciferous vegetable just like its cousins including cabbage, broccoli, Brussels sprouts, turnips, mustards, radishes and kohlrabi. Although most dishes call for steamed cauliflower, it is darn good when chilled as well.
The AICR suggests making this cauliflower salad into a complete meal by:
… adding a slice of lean pork roast and baby red baby potatoes. Just cut them in half and brush with a bit of olive oil. Then sprinkle on some fresh chopped herbs or dust them with dried Italian seasoning, bake and voila, you have a meal. Remember, though, you can also use this cool side to complement almost any other summer meal, especially at backyard cookouts.
All recipes offered by the AICR have been vetted and approved by a registered dietitian (RD).
Cool Cauliflower Salad
- 1 medium head cauliflower, broken into florets
- ½ cup celery, sliced into ½ inch pieces
- ¼ cup of water
- 1 Tbsp. red wine vinegar
- 1 Tbsp. lemon juice
- 1 tsp. Dijon mustard
- 1 Tbsp. extra virgin olive oil
- 2 cloves garlic, minced
- ½ tsp. Italian seasoning
- 1/8 tsp. red pepper flakes
- Salt and freshly ground black pepper
Steam cauliflower florets 6-7 minutes or until desired tenderness. In large bowl, combine cauliflower and celery.
In small mixing bowl, combine remaining ingredients. Whisk together to mix well. Pour dressing mixture over vegetable mixture and toss gently to thoroughly coat.
Cover and chill 2 or more hours. Serve chilled.
Makes 6 servings.
Per serving: 50 calories, 2.5 g total fat (0 g saturated fat), 6 g carbohydrate, 2 g protein, 2 g dietary fiber, 55 mg sodium.