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Fresh Vegetable Salad

Chef.at.Home's picture
Ingredients
  Broccoli florets 2 Cup (32 tbs)
  Cauliflowerets 2 Cup (32 tbs)
  Chopped celery 1⁄2 Cup (8 tbs)
  Chopped green pepper 1⁄2 Cup (8 tbs)
  Chopped onion 1⁄2 Cup (8 tbs)
  Grated carrot 1⁄4 Cup (4 tbs)
  Mayonnaise/Salad dressing 1 Cup (16 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Grated parmesan cheese 3 Tablespoon
  Bacon strips 2 , cooked and crumbled
Directions

Toss vegetables in a large salad bowl.
In a small bowl, combine mayonnaise, sugar and Parmesan cheese; pour over vegetables and toss to coat.
Cover and chill.
Sprinkle with bacon just before serving.

Recipe Summary

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

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4.216665
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2243 Calories from Fat 1737

% Daily Value*

Total Fat 193 g297.6%

Saturated Fat 26.2 g130.9%

Trans Fat 0 g

Cholesterol 202.7 mg67.6%

Sodium 2194 mg91.4%

Total Carbohydrates 96 g31.9%

Dietary Fiber 9.2 g36.7%

Sugars 62.3 g

Protein 36 g72.4%

Vitamin A 224.9% Vitamin C 801.8%

Calcium 76.1% Iron 27.1%

*Based on a 2000 Calorie diet

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Fresh Vegetable Salad Recipe