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Add a photoServings: 8
Ingredients
- 1 sm Cauliflower, cut into small small flowerettes
- 3 lrg Carrots, thinly sliced
- 1 x Green bell pepper, diced
- 1 c. Black olives
- 2 1/2 c. Pasta, rotini
- 1 1/4 c. Oil, vegetable or possibly corn
- 3/4 c. Cider vinegar
- 2 x Garlic cloves, chopped
- 1 Tbsp. Sugar Salt & pepper
Directions
- VEGETABLES: In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water until tender but hard about 8 to 10 min, drain and rinse in cool water.
- DRESSING: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 c. dressing over salad, tossing to mix, reserve remaining dressing. Cover and chill overnight. Just before serving, taste and readjust seasonings and add in remaining dressing if necessary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 209g | |
| Recipe makes 8 servings | |
| Calories 842 | |
| Calories from Fat 555 | 66% |
| Total Fat 62.31g | 78% |
| Saturated Fat 6.5g | 26% |
| Trans Fat 0.88g | |
| Cholesterol 0mg | 0% |
| Sodium 27mg | 1% |
| Potassium 328mg | 9% |
| Total Carbs 60.64g | 16% |
| Dietary Fiber 3.8g | 13% |
| Sugars 3.83g | 3% |
| Protein 10.48g | 17% |
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