Crunch Mexican Salad with Spicy Cilantro Vinaigrette

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

Directions

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.

Nutritional Information

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

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