Капуста цветная маринованная салат: Салат с маринованной цветной капустой – как приготовить, рецепт с фото по шагам, калорийность

Салат из маринованной цветной капусты рецепт – салаты. «Еда»

Паста фарфалле (бабочки) 500 г

Перец черный молотый ¼ чайной ложки

Оливковое масло 1 столовая ложка

Тыква 1 штука

Цукини 1 штука

Сушеные помидоры 100 г

Листья базилика 35 г

Петрушка 20 г

Яблочный уксус 2 столовые ложки

Чеснок 2 зубчика

Горчица 1 чайная ложка

Сушеный орегано 1 чайная ложка

Сушеный базилик 1 чайная ложка

Соль ½ чайной ложки

Оливковое масло extra virgin ¼ стакана

90000 Pickled Cauliflower – Recipe Girl 90001 90002 90002 90004 Someone once said that if you’re eating a selection of foods that span the color of the rainbow, then you’re probably eating healthy. That person was wickedly wise. I’m a salad freak, and I like to make my salads as colorful as possible with added tomatoes, avocado, red kidney beans, garbanzo beans, berries, feta cheese, cucumber, bell peppers … you name it, and I’ll put it in my salad. I also happen to love my vegetables. There’s rarely a vegetable I will not try, and I enthusiastically enjoy most everything.Pickled vegetables are terrific too, my favorite being Bread and Butter Pickles and Green Beans. Today I’ve 90005 Pickled Cauliflower 90006 with an added bonus of red bell peppers and carrots. 90007 90004 90009 90009 90007 90004 Besides the fact that it’s way colorful and pretty, this stuff also makes a terrific low-cal snack or Happy Hour treat (especially for those of us who like to indulge in things like Cookie Dough Cupcakes and Candied Bacon) . 90007 90004 90015 90015 90007 90004 The recipe comes from the folks at Fine Cooking magazine.It’s not your typical pickle recipe. This one involves some funky but wonderful spices like cumin, coriander and mustard seeds. Their flavors come alive when they are toasted briefly in a heated saucepan. 90007 90004 90021 90021 90007 90004 Here are some more goodies that get added to the brine, along with garlic, ginger, onion and cider vinegar. 90007 90004 90027 90027 90007 90004 Your veggies are stuffed into a jar (or a big glass bowl). I suppose you could always just pickle cauliflower … or only carrots … but they’re so pretty to mix them all together.90007 90004 90033 90033 90007 90004 The hot, hot brine is poured over the top. Let those veggies soak in the brine until it is totally cooled off. Then close the lid and refrigerate it. The veggies get to chill out and pickle themselves for two days before they’re ready for tasting. 90007 90004 90039 90039 90041 And then … they are pickled! These babies will be delicious to munch on for two weeks in your refrigerator. If you’re interested in “canning” them for a longer shelf life, see the original recipe on the Fine Cooking website for instructions on how to do so.I’m pretty sure you will not need them to last longer than two weeks though. They’re delicious and crispy, and they have that wonderful pickled flavor along with the interesting array of added spices. 90007 90043 Pickled Cauliflower 90044 90004 A delicious pickling recipe! 90007 90004 Prep Time 20 minutes 90007 90004 Cook Time 7 minutes 90007 90004 Total Time 27 minutes 90007 90004 Servings 10 servings (5 cups) 90007 90004 Calories 75kcal 90007 Author RecipeGirl.com (via Fine Cooking magazine) 90004 Course Condiments 90007 90004 Cuisine American 90007 90004 Keyword pickled cauliflower 90007 90063 90064 1 teaspoon coriander seeds 90065 90064 1 teaspoon mustard seeds 90065 90064 1/2 teaspoon cumin seeds 90065 90064 2 cups cider vinegar 90065 90064 5 medium garlic cloves, peeled & lightly smashed 90065 90064 Three ¼-inch thick slices peeled fresh ginger 90065 90064 1/2 small onion, peeled & thinly sliced ​​90065 90064 1/2 cup granulated white sugar 90065 90064 2 tablespoons Kosher salt 90065 90064 1 teaspoon black peppercorns 90065 90064 1/2 teaspoon ground turmeric 90065 90064 1/4 teaspoon red pepper flakes 90065 90064 1 small head of cauliflower, cut into 1½-inch florets 90065 90064 4 medium carrots, peeled & sliced ​​lengthwise into 4 inch pieces 90065 90064 1 small red bell pepper, seeded and sliced ​​into strips 90065 90094 90063 90064 90004 Add the coriander, mustard and cumin seeds to a medium saucepan.Toast the seeds over medium heat, swirling the pan around until the seeds are fragrant and slightly browned, about 2 minutes. Add the vinegar, garlic, ginger, onion, sugar, salt, peppercorns, turmeric, red pepper flakes and 1 cup water to the toasted spices. Bring to a boil. 90007 90065 90064 90004 Pack the cauliflower, carrots and bell pepper in a 2-quart jar or bowl. Pour the hot liquid over the vegetables. Let cool to room temperature, and then cover and refrigerate for at least 2 days before tasting.The veggies will keep for up to two weeks in the refrigerator. 90007 90065 90094 90004 Serving: 1serving (1/2 cup) | Calories: 75kcal | Carbohydrates: 16g | Protein: 1g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 1424mg | Potassium: 224mg | Fiber: 1g | Sugar: 12g | Vitamin A: 4325IU | Vitamin C: 24.4mg | Calcium: 23mg | Iron: 0.5mg 90007.90000 Low-Carb Marinated Cauliflower Antipasto Salad – Kalyn’s Kitchen 90001 90002 90003 posted by 90004 Kalyn Denny 90003 on 90004 June 14 2017 90007 90002 90009 Low-Carb Marinated Cauliflower Antipasto Salad is a wonderful year-round salad, and if you like all these antipasto ingredients you’ll love this salad. Use Salads to find more recipes like this one. 90010 90007 90002 90013 Click here to PIN Low-Carb Marinated Cauliflower Antipasto Salad! 90014 90007 90002 90017 90017 90007 90002 It’s summer, and I could not be happier about having more salads and vegetables on the menu but truthfully this 90013 Low-Carb Marinated Cauliflower Antipasto Salad 90014 is a salad I’d eat any time of year.This recipe was inspired by some little packets of salami and provolone cheese I discovered at Costco, and the salad turned out to be a wonderful low-carb dish that’s easy to make ahead and keeps in the fridge for days. 90007 90002 There are two other cauliflower salads on the blog that use roasted cauliflower to add flavor. But I did not want to use the oven so I used a steamer insert (affiliate link) in a large pot to cook the cauliflower just until it was barely tender; then I drained the cauliflower well and marinated it for several hours to get the cauliflower infused with the tangy flavors in the dressing.90007 90002 Jake and I made this a couple of times to get it just right and for the antipasto part of the recipe we settled on marinated mushrooms, strips of salami, strips of Provolone, black olives, roasted red pepper strips, and plenty of capers. But really you can use any combinations of meat, cheese, and vegetables you’d like. The add-in with the most carbs is the roasted red peppers, so skip those if you prefer. Just do not skip the step of marinating the cauliflower, because that’s what makes the salad a wow! 90007 90002 90029 90030 90030 90007 90033 How to Make Low-Carb Marinated Cauliflower Antipasto Salad: 90034 90002 (Scroll down for complete printable recipe.) 90007 90037 90038 Cut up enough cauliflower to make 4 cups bite-sized cauliflower pieces. 90039 90038 I used an inexpensive steamer insert (affiliate link) over a pan of water, but you can use a vegetable steamer (affiliate link) if you have one. 90039 90038 Steam the cauliflower for 4 minutes (or until it’s barely tender). 90039 90038 Drain cauliflower well and when it’s drained, spread out on paper towels and pat dry. 90039 90038 While cauliflower drains whisk together the dressing.90039 90038 Put the well-drained cauliflower in a large Ziploc bag, add about half the dressing, and let cauliflower marinate for as long as you can, preferably 4-6 hours, or even all day while you’re at work. 90039 90038 When you’re ready to make the salad, transfer the marinated cauliflower with dressing to a large bowl. 90039 90038 Slice the salami and cheese into strips. 90039 90038 Slice mushrooms, cut drained roasted red peppers into strips, and cut drained olives in half. Measure out the capers.90039 90038 Toss the meat and vegetables with the cauliflower, adding more dressing to taste. (You might not want all the dressing.) 90039 90038 Season with salt and fresh-ground black pepper and serve. 90039 90038 Low-Carb Marinated Cauliflower Antipasto Salad can be made ahead and refrigerated, and keeps well in the fridge for several days. 90039 90062 90002 90064 90064 90007 90033 More Low-Carb Salads: 90034 90002 Low-Carb Cucumber Salad with Easy Balsamic Dressing ~ Kalyn’s Kitchen 90029 Caprese Zucchini Noodle Pasta Salad ~ Sugar-Free Mom 90029 Bacon, Tomato, and Zucchini Salad with Feta ~ Kalyn’s Kitchen 90029 Low-Carb Grilled Vegetable Salad ~ All Day I Dream About Food 90029 Marinated Zucchini Salad with Olives, Artichokes, and Red Pepper ~ Kalyn’s Kitchen 90029 Shaved Summer Squash Salad with Goat Cheese and Fresh Mint ~ A Beautiful Plate 90007 90033 Weekend Food Prep: 90034 90002 This recipe has been added to a new category called Weekend Food Prep to help you find recipes you can prep or cook on the weekend and eat during the week! 90007 90080 Ingredients 90081 90082 90038 4 cups chopped raw cauliflower 90039 90038 1 cup marinated mushrooms, sliced ​​90039 90038 2 oz.salami, cut into short strips 90039 90038 2 oz. Provolone cheese, cut into short strips 90039 90038 6 oz. can black olives, drained and cut in half 90039 90038 12 oz. jar roasted red peppers, drained and cut into strips 90039 90038 3 T capers, drained (more or less to taste) 90039 90097 90098 Dressing Ingredients: 90099 90082 90038 1/4 cup vinaigrette dressing (see notes) 90039 90038 1 T extra virgin olive oil 90039 90038 2 T fresh-squeezed lemon juice 90039 90038 1 T caper juice (from the jar of capers) 90039 90038 1/2 tsp.dried Greek oregano 90039 90097 90080 Instructions 90081 90037 90038 Prepare a pan with a few inches of water, with a steamer insert in the pan. (You can also use an electric vegetable steamer (affiliate link) if you’re lucky enough to have one!) 90039 90038 Bring water to boil while you cut up the cauliflower. 90039 90038 Cut out the core of the cauliflower and discard and cut cauliflower into bite sized pieces. 90039 90038 When the water is boiling, add the cauliflower to the steamer or steamer basket and cook just 4 minutes.(Test a piece of cauliflower to be sure it’s tender but still slightly crisp.) 90039 90038 Dump cauliflower into a colander placed in the sink and let it drain well. 90039 90038 While the cauliflower drains, whisk together vinaigrette dressing, olive oil, lemon juice (I used my fresh-frozen lemon juice), caper juice, and dried oregano to make the dressing. 90039 90038 When cauliflower has drained well, put a double layer of paper towels on the counter, spread cauliflower out on the towels and pat dry with more towels.Be sure to get the cauliflower as dry as you can get it, or the salad will be watery. 90039 90038 Put the dried cauliflower into a large Ziploc bag with about half the dressing and let cauliflower marinate in the fridge, preferably for 4-6 hours or as long as all day. (Minimum marinating time is 2-3 hours if you do not plan far enough ahead.) 90039 90038 When you’re ready to assemble the salad, slice the salami, Provolone, and drained red peppers into strips, slice mushrooms, and drain olives and cut in half.Measure out the capers. 90039 90038 Put the marinated cauliflower in a large bowl and toss with the salami strips, Provolone strips, red pepper strips, sliced ​​mushrooms, olives, and capers. 90039 90038 Add more dressing until the salad is as moist as you prefer. (You may not want all the dressing.) 90039 90038 Season to taste with salt and fresh-ground black pepper and serve. 90039 90038 This salad can be made several hours ahead and will also keep in the fridge for a few days. 90039 90062 90002 90098 Nutrition Information: 90099 90098 Yield: 90099 6 90098 Serving Size: 90099 1 90029 90003 Amount Per Serving: 90004 Calories: 223Total Fat: 15gSaturated Fat: 4gUnsaturated Fat: 10gCholesterol: 17mgSodium: 734mgCarbohydrates: 9.6gFiber: 4gSugar: 10gProtein: 7g 90007 90002 90003 Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and can not guarantee 100% accuracy, since many variables affect those calculations. 90004 90007 90002 90158 90158 90007 90002 90013 Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions: 90014 90029 As long as you use a dressing that’s low in sugar, this Low-Carb Marinated Cauliflower Antipasto Salad is low-carb, Keto, low-glycemic, and gluten-free.The salad is probably a bit high in fat for the South Beach Diet, but you could sub lower-fat cheese and turkey pepperoni and still make a salad that was tasty if you’re wanting it for South Beach. 90007 90002 90013 Find More Recipes Like This One: 90014 90029 Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. Or Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there. 90007 90002 90172 90007 90002 90003 posted by 90004 Kalyn Denny 90003 on 90004 June 14 2017 90007 90080 Do not Miss a Recipe! 90081 90002 subscribe to receive new recipes via email: 90007 90002 We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. As an Amazon Associate, I earn from qualifying purchases. 90007.90000 Cauliflower Salad Recipe – How To Make Cauliflower Salad 90001 90002 90003 Photo Credit: 90004 http://www.babble.com/best-recipes/simple-sides-lemony-roasted-cauliflower-salad/ 90005 90002 Cauliflower Salad is a crunchy, low-carb variant of potato salad. Learn how to make / prepare Cauliflower Salad by following this easy recipe. 90005 90008 90009 90010 90011 Cauliflower Salad Recipe 90012 90013 90014 90015 90010 90017 Preparation Time 90018 90017 20 Minutes 90018 90013 90010 90017 Cooking Time 90018 90017 10 Minutes 90018 90013 90010 90017 Difficulty 90018 90017 Easy 90018 90013 90010 90017 Recipe Type 90018 90017 Non Veg.90018 90013 90010 90017 Serves 90018 90017 8 90018 90013 90010 90017 Calories Per Serving 90018 90017 99 90018 90013 90052 90053 90002 Ingredients: 90005 90056 90057 1 medium head Cauliflower (about 4 cups / 1 quart florets) 90058 90057 2 hard-boiled Eggs 90058 90057 1 medium stalk Celery (including leaves), minced 90058 90057 ½ cup Green Pepper, chopped 90058 90057 2 Green Onions (green and white parts), chopped 90058 90057 3 tbsp low-carb Mashed Potato Substitute (optional) 90058 90057 1/3 cup Mayonnaise 90058 90057 1 tbsp Prepared Mustard (brown or yellow) 90058 90057 1 tsp Lemon Juice 90058 90057 ¼ tsp Garlic Powder 90058 90057 ¼ tsp Onion Powder 90058 90057 1-2 drops Hot Sauce (or a pinch of cayenne pepper) 90058 90057 1-2 tsp worth Sugar Substitute 90058 90057 2 tbsp Sugar-Free Pickle Relish 90058 90057 Salt and pepper 90058 90057 Fresh Herbs 90058 90089 90002 How to make Cauliflower Salad: 90005 90056 90057 Break or chop the cauliflower into smallish florets.If they are too big, they’re difficult to cook so that they have the right “bite” and flavor – the outside tends to overcook. 90058 90057 Microwave the florets in a covered container with a small amount of water, or steam on the stove. 90058 90057 You want them to be fork-tender (a fork slips in easily), but not overcooked (avoiding the stronger smell and flavor which develops with longer cooking). 90058 90057 Drain and put into a medium bowl. Chop the egg and add. Toss with salt and pepper.I like quite a bit of pepper, and it does seem to take a surprising amount of salt, but this would be to taste. 90058 90057 Sprinkle in the Carb Counter Instant Mashers if you’re using them, and toss again. 90058 90057 Mix the ingredients for the dressing (mayo, lemon juice, spices, etc.). Taste for the balance of flavors you like. 90058 90057 Mix the chopped vegetables and the dressing into the cauliflower and egg mixture. Add chopped fresh herbs if you wish – chives, dill, or parsley work well.90058 90057 Garnish with the herb, or sprinkle with paprika. Chill. 90058 90089 .