Hearty Vegetable Salad with Herb Dressing
Make this vegetable salad ahead of time and allow the flavors to blend in the refrigerator for a few hours before serving.
- 8 Servings
- $3.00 - $5.99
Hearty Vegetable Salad with Herb Dressing
Make this vegetable salad ahead of time and allow the flavors to blend in the refrigerator for a few hours before serving.
- 8 Servings
- $3.00 - $5.99
Ingredients
- 3 cups cauliflower florets
- 2 cups broccoli florets
- 1 can red kidney beans, low-sodium
- 2 carrots, sliced diagonally
- 1 cup olives, large pitted
- 2 green onion
- 1/4 cup red wine vinegar
- 1/4 cup vegetable oil
- 1 tablespoon cilantro or parsley
- 1 clove garlic
- 1 teaspoon sugar
- dried basil
Steps
1
Wash hands with soap and water.
2
In large bowl, combine all salad ingredients.
3
In a small jar with a tight fitting lid, combine all dressing ingredients and shake well.
4
Pour dressing over vegetables and stir to coat vegetables. Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.
Ingredients
Serving Size: 1 cup, 1/8 of recipe (170g)
| Nutrients | Amount |
|---|---|
| Total Calories | 150 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Monounsaturated Fat | 4 g |
| Polyunsaturated Fat | 3 g |
| Linoleic Acid | 3 g |
| α-Linolenic Acid | 0.4 g |
| Omega 3 - EPA | 0 mg |
| Omega 3 - DHA | 0 mg |
| Cholesterol | 0 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Total Sugars | 3 g |
| Added Sugars included | 1 g |
| Protein | 4 g |
| Minerals | |
| Calcium | 57 mg |
| Potassium | 379 mg |
| Sodium | 217 mg |
| Copper | 157 mcg |
| Iron | 2 mg |
| Magnesium | 30 mg |
| Phosphorus | 95 mg |
| Selenium | 2 mcg |
| Zinc | 1 mg |
| Vitamins | |
| Vitamin A | 138 mcg RAE |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mg |
| Vitamin C | 36 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 44 mcg |
| Folate | 52 mcg DFE |
| Thiamin | 0.1 mg |
| Riboflavin | 0.1 mg |
| Niacin | 1 mg |
| Choline | 40 mg |
Source:
- Montana State University Extension Service