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Tangy Vegetable Salad

Holidaycooking's picture
Tangy vegetable salad is a mixed vegetable salad. Prepared with broccoli, carrots, cabbage, bell peppers, the tangy vegetable salad is tossed with ranch salad dressing. Chilled and served, this simple salad is savory and delicious and goes well with any meal of choice.
Ingredients
  Broccoli flowerets 2 Cup (32 tbs) (Small Ones)
  Shredded red cabbage 1 Cup (16 tbs)
  Red bell pepper 3⁄4 Cup (12 tbs), diced
  Carrot 1 Medium, shredded
  Ranch salad dressing 1⁄2 Cup (8 tbs) (Bottled)
  Prepared horseradish 2 Teaspoon
Directions

Combine broccoli, cabbage, bell pepper and carrot in large bowl; toss to mix.
Combine salad dressing and horseradish, then pour over salad; toss to coat.
Cover with plastic wrap.
Refrigerate until ready to serve

Recipe Summary

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

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4.307895
Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 674 Calories from Fat 519

% Daily Value*

Total Fat 59 g90.4%

Saturated Fat 9.1 g45.7%

Trans Fat 0.4 g

Cholesterol 37 mg12.3%

Sodium 1054.4 mg43.9%

Total Carbohydrates 36 g11.8%

Dietary Fiber 7 g28.2%

Sugars 14.5 g

Protein 8 g16.9%

Vitamin A 379.7% Vitamin C 559.5%

Calcium 17.6% Iron 18.7%

*Based on a 2000 Calorie diet

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Tangy Vegetable Salad Recipe