Ingredients for the salad
1/2 cup small cauliflower florets
1/2 cup small broccoli florets
1/2 cup carrot sticks or slices
1/2 cup jicama sticks
1/8 cup white onion, thinly sliced
1/2 cup rinsed, canned low-sodium black beans
1/2 cup diced red bell pepper
2 tbsp. fresh cilantro leaves
2 tbsp. roasted, salted pumpkin seeds
Combine vegetables, beans, cilantro and pumpkin seeds in a salad bowl.
Ingredients for the vinaigrette
1 cup cilantro, pressed into the cup
1/2 cup extra virgin olive oil
1/2 cup lime juice
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of minced garlic
Directions for the vinaigrette
Puree all ingredients in a blender or food processor until smooth.
Just before eating, add 2 tablespoons of the vinaigrette to the salad and toss.
Serving size: about 3 1/4 cups. Per serving: 404 calories; 20 g fat (2 g sat); 16 g fiber; 44 g carbohydrates; 16 g protein; 157 mcg folate; 0 cholesterol; 10 g sugars; 1 g added sugars; 13,866 IU vitamin A; 179 mg vitamin C; 140 mg calcium; 5 mg iron; 418 mg sodium; 1,186 mg potassium. Nutrition Bonus: Vitamin C (298% daily value), Vitamin A (277% dv), Folate (39% dv), Iron (28% dv)
Recipe from eatingwell.com