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Nutrition Facts
Serving Size 263 g
(Approx. 5 Servings)
Amount Per Serving
Calories 240 Calories From Fat 130
% Daily Value*
Total Fat 14 g 22%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 440 mg 18%
Total Carbohydrate 21 g 7%
Dietary Fiber 5 g 20%
Sugars 10 g
Protein 10 g
Vitamin A 70% Iron 15%
Vitamin C 120% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Roasted Cauliflower & Kale Salad with Fried Egg & Asparagus
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 h 15 m
Serves
5  People

Ingredients

Recipe makes 5 Servings

4 cup(s) cauliflower, trimmed and cut into 1-inch florets
1/2 Lb asparagus, cut into 1-inch pieces
1 Tbsp extra virgin olive oil, divided
1/2 Lb H-E-B Kale Cranberry Pepita Salad
1 cup(s) medium red onion, sliced
2 Tbsp crumbled feta
1 tomato, diced
5 large eggs, whites only
1 lemon, juiced
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Instructions

1
Preheat oven to 400ºF.
2
Combine cauliflower, asparagus and 1/2 tablespoon olive oil in a large bowl and mix until vegetables are evenly coated.
3
Transfer to a large baking dish and roast approximately 20 minutes or until cauliflower is well browned.
4
In a large bowl, combine cauliflower and asparagus mixture with kale salad, red onion, feta and diced tomatoes. Set aside.
5
Place a large non-stick skillet over low heat.
6
Add remaining olive oil and cook eggs until whites turn opaque and are firm around the edges.
7
To serve, place salad in a shallow bowl and top with a fried egg whites and a bit of lemon juice.

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