Italian Cauliflower Salad

1. Put cauliflower in lightly salted boiling water for 3 minutes, remove and put in cold water for 30 minutes or more, Drain well before mixing with dressing.

2. In a bowl combine oil, lemon juice, capers, olives, onion, celery parsley, Salt& Pepper, mix well.

3. Add well drained cold cauliflower, Toss.

4. Place in serving dish& serve.

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Nutrient	Quantity
Total fats	3.7608 g
Protein	1.6006 g
Carbohydrates	9.6562 g
Energy	73.761 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0304 g
Water	188.1595 g
Aspartic acid	0.204 g
Calcium, Ca	71.6018 mg
Lutein + zeaxanthin	790.851 g
Fiber, total dietary	2.9853 g
Fatty acids, total saturated 22:0	0.0044 g
Carotene, beta	730.359 g
Niacin	0.5778 mg
Vitamin A, RAE	60.156 g
Arginine	0.0713 g
Riboflavin	0.0944 mg
Tocopherol, beta	0.0037 mg
Fatty acids, total polyunsaturated 15:0	0.0003 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0027 g
Fatty acids, total saturated 20:1	0.0105 g
Glutamic acid	0.2244 g
Sodium, Na	108.4285 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0443 g
Total lipid (fat)	3.7608 g
Manganese, Mn	0.1929 mg
Fructose	1.2606 g
Proline	0.0434 g
Fatty acids, total saturated 16:0	0.4504 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0037 g
Sucrose	0.5801 g
Choline, total	12.4814 mg
Sugars, total	4.0324 g
Serine	0.0433 g
Fatty acids, total saturated 10:0	0.0061 g
Fatty acids, total saturated 18:0	0.0766 g
Vitamin B-6	0.1575 mg
Selenium, Se	0.7251 g
Ash	1.3137 g
Fatty acids, total saturated 18:1 undifferentiated	2.4725 g
Pantothenic acid	0.4283 mg
Phenylalanine	0.0454 g
Copper, Cu	0.0746 mg
Betaine	0.1664 mg
Thiamin	0.0568 mg
Methionine	0.0103 g
Iron, Fe	0.844 mg
Carbohydrate, by difference	9.6562 g
Phosphorus, P	47.718 mg
Folate, total	70.382 g
Tocopherol, gamma	0.0683 mg
Alanine	0.0516 g
Valine	0.0551 g
Fatty acids, total saturated 18:2 undifferentiated	0.4475 g
Glycine	0.0467 g
Glucose (dextrose)	1.5035 g
Fatty acids, total saturated 14:0	0.0039 g
Zinc, Zn	0.3224 mg
Isoleucine	0.0408 g
Fatty acids, total saturated 12:0	0.0003 g
Fatty acids, total polyunsaturated	0.4781 g
Fatty acids, total saturated 14:1	0.0006 g
Fatty acids, total polyunsaturated 17:1	0.0042 g
Leucine	0.0653 g
Tocotrienol, alpha	0.0268 mg
Vitamin A, IU	1217.474 IU
Folate, DFE	70.382 g
Tryptophan	0.0198 g
Vitamin C, total ascorbic acid	28.4695 mg
Phytosterols	20.7688 mg
Galactose	0.6144 g
Fatty acids, total polyunsaturated 18:1 c	0.0012 g
Fatty acids, total saturated 20:0	0.014 g
Tyrosine	0.0226 g
Vitamin K (phylloquinone)	164.3158 g
Fatty acids, total saturated	0.5567 g
Histidine	0.0249 g
Fatty acids, total monounsaturated	2.5321 g
Threonine	0.0423 g
Folate, food	70.382 g
Fatty acids, total polyunsaturated 17:0	0.0007 g
Cryptoxanthin, beta	1.22 g
Vitamin E (alpha-tocopherol)	0.9397 mg
Magnesium, Mg	23.21 mg
Lysine	0.062 g
Potassium, K	457.4528 mg
Cystine	0.0076 g
Fluoride, F	5.505 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cauliflower	0.5	0	0	0
Lemon juice	2 tablespoons	6.71	2.1045	0.0732
Olive oil	0.25 tablespoon	29.835	0	3.375
Onion	0.5	14	3.269	0.035
Celery	2 stalks	20.48	3.8016	0.2176
Parsley	2 tablespoons	2.736	0.4811	0.06
salt pepper	0	0	0	0
caper	6 capers	0	0	0
green olive	10	0	0	0