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Vegetable Salad Bar

Holidaycooking's picture
  Carrots 3
  Hard cooked eggs 4
  Cucumber 1
  Mushrooms 8 Ounce (227 Gram)
  Zucchini 1
  Iceberg lettuce head 1
  Celery stalks 3
  Cheddar 8 Ounce
  Crumbled bacon 8 Ounce (227 Gram)
  Cherry tomatoes 1 Pint (500 Milliliter)
  Alfalfa sprouts 500 Milliliter (2 Cups)
  Blue cheese and buttermilk dressing 1 Cup (16 tbs)
  Red wine vinaigrette/Zesty tomato french dressing 2 Tablespoon

Assemble Salad Maker with Shredder Disc.
Process carrots and eggs into separate bowls; set aside.
Change disc to Thin Slicer Disc and process cucumber and mushrooms into separate bowls; set aside.
Change disc to French Fry Cutter Disc and process zucchini.
Change disc to Thick Slicer Disc and process lettuce and celery into large bowl; set aside.
Assemble Blender.
Cover blender and set at BLEND.
With motor on, remove feeder cap and drop 1 cup (250 ml) cheese cubes into container.
Repeat wtih remaining cheese.
Cover and refrigerate ingredients until time

Recipe Summary

Side Dish

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 210 Calories from Fat 138

% Daily Value*

Total Fat 15 g23.4%

Saturated Fat 5.4 g27.1%

Trans Fat 0 g

Cholesterol 91.6 mg30.5%

Sodium 567.9 mg23.7%

Total Carbohydrates 6 g2%

Dietary Fiber 1.6 g6.4%

Sugars 3 g

Protein 13 g25.4%

Vitamin A 44.7% Vitamin C 17.1%

Calcium 12.2% Iron 4.1%

*Based on a 2000 Calorie diet

Vegetable Salad Bar Recipe