Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
148
Calories
8g
Protein
4g
Fat
23g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 pound bacon
- 1 large head red cabbage, shredded
- 1 small head cauliflower, chopped
- 1 (8 ounce) bottle Zesty Italian salad dressing
- 1 (6 ounce) can French-fried onions
- 1/4 teaspoon ground black pepper
Directions
1
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
2
In a mixing bowl, combine cabbage and dressing. Toss and refrigerate overnight.
3
Before serving, toss together chilled cabbage and dressing with cauliflower, French fried onions, bacon and pepper.
4
Category:New England Recipes
5
Category:New England Salads
Recipe sourced from
fandom