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Cooked Vegetable Salad

the.instructor's picture
Cooked Vegetable Salad is highly on the nutritious edge. Cooked Vegetable Salad is a really tasty and interesting idea. Book mark it!
  Sweet peppers 2 , sliced into half lengthwise, and seeded
  Carrots 250 Milliliter, cooked, sliced in rounds (1 Cup)
  Turnip 125 Milliliter, cooked, diced (1/2 Cup)
  Potato 125 Milliliter, cooked, diced (1/2 Cup)
  Celery 125 Milliliter, diced (1/2 Cup)
  Green peas 125 Milliliter, cooked (1/2 Cup)
  Unpeeled apple 125 Milliliter, diced (1/2 Cup)
  Green onions 2 Small, finely chopped
  Chicken/Veal / ham 250 Milliliter, cooked, diced (1 Cup)
  Mayonnaise 60 Milliliter (1/4 Cup)
  Salt To Taste
  Pepper To Taste

–  In a saucepan filled with lightly salted boiling water, blanch pepper halves for 5 minutes, then drain and refrigerate.
–  Meanwhile, in a salad bowl, mix together all other ingredients.
–  Spoon mixture into pepper halves.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1380 Calories from Fat 694

% Daily Value*

Total Fat 77 g118.7%

Saturated Fat 12.7 g63.4%

Trans Fat 0 g

Cholesterol 210.4 mg70.1%

Sodium 1218.7 mg50.8%

Total Carbohydrates 110 g36.7%

Dietary Fiber 29.3 g117.4%

Sugars 47.7 g

Protein 68 g135.3%

Vitamin A 913.4% Vitamin C 629%

Calcium 29.6% Iron 43.3%

*Based on a 2000 Calorie diet

Cooked Vegetable Salad Recipe