Nutrition News: Holiday Strategies
1 teaspoon salt
1/2 teaspoon sugar
Coarsely ground black pepper
2 cups thinly sliced cauliflower
1/2 cup sliced pimiento-stuffed olives
1/2 cup chopped green pepper
1/2 cup chopped red pepper
In a jar with a tight-fitting lid, combine the first six ingredients (oil through pepper); shake well. In a salad bowl, combine the cauliflower, olives and peppers; drizzle with dressing and toss to coat. Cover and refrigerate for several hours or overnight. Serves 6 (1/2 cup each).
Per serving: 120 calories; 1 gram protein; 4 grams carbohydrates; 12 grams fat (1 gram saturated); 0 milligrams cholesterol; 2 grams sugars; 2 grams fiber; 644 milligrams sodium.
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Charlyn Fargo is a registered dietitian with SIU Med School in Springfield, Illinois. For comments or questions, contact her at charfarg@aol.com or follow her on Twitter @NutritionRD. To find out more about Charlyn Fargo and read features by other Creators writers and cartoonists, visit the Creators website at www.creators.com.
