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Vegetable Salad

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Ingredients
  Granulated sugar 1 Cup (16 tbs) (Dressing)
  Vinegar 1 Cup (16 tbs) (Dressing)
  Vegetable oil 3⁄4 Cup (12 tbs) (Dressing)
  Prepared mustard 1 Tablespoon (Dressing)
  Celery seeds 1 Teaspoon (Dressing)
  Salt 1 Teaspoon (Dressing)
  Broccoli florets 1⁄2 Cup (8 tbs) (Dressing)
  Cauliflower florets 1⁄2 Cup (8 tbs) (Dressing)
  Green bell pepper 1⁄4 Cup (4 tbs), diced (Dressing)
  Carrot 1 , sliced (Dressing)
  Mushrooms 1 Cup (16 tbs), quartered (Dressing)
  Cucumber 1⁄2 Cup (8 tbs), sliced (Dressing)
  Onion 1⁄4 Cup (4 tbs), chopped (Dressing)
  Red cabbage head 1 , minced (Dressing)
Directions

In a small saucepan, combine dressing ingredients.
Bring to a boil.
Let cool 30 minutes or so.
Set aside.
In a saucepan filled with lightly salted boiling water, blanch broccoli, cauliflower, bell pepper and carrot 1 minute.
Drain.
Let cool.
In a salad bowl, mix all vegetables.
Pour dressing over salad.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Vegetable

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4.12
Average: 4.1 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3194 Calories from Fat 1516

% Daily Value*

Total Fat 172 g264.4%

Saturated Fat 22.3 g111.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2885.2 mg120.2%

Total Carbohydrates 411 g136.9%

Dietary Fiber 59 g236.1%

Sugars 304.9 g

Protein 46 g91%

Vitamin A 818.3% Vitamin C 2614.2%

Calcium 133.7% Iron 136.5%

*Based on a 2000 Calorie diet

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Vegetable Salad Recipe