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Fall Garden Salad Tray

salad.queen's picture
Ingredients
  Carrots 2 Medium, pared, cut into 3 inch sticks, cooked and drained
  Cooked lima beans 1⁄2 Cup (8 tbs), drained
  Cooked cut green beans 1 Cup (16 tbs), drained
  Whole mushrooms 1 Cup (16 tbs)
  Italian dressing 4 Tablespoon (Commercial, Adjust Quantity As Needed)
  Cucumber 1⁄2 Large, scored and thinly sliced
  Sweet onion 1⁄2 Large, thinly sliced and ringed
  Vinegar 1⁄4 Cup (4 tbs)
  Water 1⁄4 Cup (4 tbs)
  Salt 1 Teaspoon
  Pickled beets 1 Cup (16 tbs), chilled
Directions

Place carrots, limas, green beans, and mushrooms in separate piles in a shallow dish.
Pour Italian dressing over vegetables and chill for 1 hour.
Pile cucumbers and onions in separate stacks in a shallow dish.
Add dressing made from vinegar, water, and salt, well blended.
Chill for 1 hour.
Arrange vegetables on a tray and add beets at serving time.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 628 Calories from Fat 164

% Daily Value*

Total Fat 19 g28.6%

Saturated Fat 3 g14.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3229 mg134.5%

Total Carbohydrates 105 g35%

Dietary Fiber 19.2 g77%

Sugars 28.5 g

Protein 15 g30.3%

Vitamin A 425.2% Vitamin C 53.6%

Calcium 15.8% Iron 15.7%

*Based on a 2000 Calorie diet

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Fall Garden Salad Tray Recipe