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Vegetable Salad Platter

American.Kitchen's picture
Ingredients
  Cauliflower head 1 Large
  Cherry tomatoes 3 Cup (48 tbs) (Whole Cherries)
  Broccoli 1 Bunch (100 gm) (Use Stem Also)
  Carrots 4 , cut into sticks
  Chopped green onions 1 Bunch (100 gm)
  Celery stalks 3
  Pitted black olives 2 Can (20 oz) (Drained)
Directions

1. Pour 1 large bottle Italian Dressing into the bag, to cover all vegetables.
2. Marinate in refrigerator for 24 hours, turning frequently.
3. Drain thoroughly before serving. Save the dressing, and store any leftovers in the dressing.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Ingredient: 
Vegetable
Interest: 
Quick, Healthy

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4.10278
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1491 Calories from Fat 752

% Daily Value*

Total Fat 94 g144.4%

Saturated Fat 0.33 g1.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5128.6 mg213.7%

Total Carbohydrates 158 g52.8%

Dietary Fiber 43.2 g172.6%

Sugars 61.9 g

Protein 31 g62.6%

Vitamin A 1005.5% Vitamin C 1152.9%

Calcium 54.9% Iron 42.3%

*Based on a 2000 Calorie diet

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Vegetable Salad Platter Recipe