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20 minutes
Prep: 10 minutes
Cook: 10 minutes
8 calories per serving view nutrition facts
6 servings
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| 1/2 | each | cauliflower florets | small head |
| 1/2 | bunch | broccoli florets | cut into florets |
| 1 | small | sweet yellow bell peppers | |
| 1 | small | sweet red bell pepper | |
| 1 | each | garlic clove | crushed |
| 1/4 | cup | tahini | |
| 1/4 | cup | water | |
| 1/3 | cup | lemon juice | |
| 1 | x | salt | to taste |
| 1 | x | black pepper | to taste |
| 1 | each | parsley leaves | chopped |
| 1 | each | pita | sesame, cut into wedges |
Parboil and drain the cauliflower and broccoli.
Combine with bell peppers in a medium salad bowl.
Whisk together the garlic, tahini, water, lemon juice, salt and pepper in a small bowl.
Pour dressing over the salad and toss gently to coat.
Check seasonings and adjust if necessary.
Refrigerate covered until well chilled.
Serve on a platter garnished with fresh parsley and pita wedges.
| % Daily Value* | |
| Total Fat 0.0g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Total Carbohydrate 2.0g | 1% |
| Dietary Fiber 0.0g | 1% |
| Sugars 1.0g | |
| Protein 0.0g | 1% |
| Vitamin A | 8% | Vitamin C | 37% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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