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Portable Picnic Salad

Salad.Carnival's picture
  Frozen brussels sprouts 10 Ounce, thawed (1 Package)
  Frozen cauliflower 10 Ounce, thawed (1 Package, Clusters)
  Sliced green onion 1⁄2 Cup (8 tbs)
  White wine vinegar 1⁄3 Cup (5.33 tbs)
  Olive oil/Salad oil 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄2 Teaspoon
  Sugar 1⁄2 Teaspoon
  Paprika 1⁄4 Teaspoon
  Tarragon leaves 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Canned sliced baby tomatoes 14 1⁄2 Ounce, well drained (1 Can)

Cut Brussels sprouts in half lengthwise; also cut any large cauliflowerets in half lengthwise.
Place vegetables in a steamer basket; set basket in a kettle over 1 inch of boiling water.
Cover and steam for 2 to 3 minutes or until vegetables are tender-crisp; place in a bowl with green pepper and onion.
In a small bowl, combine vinegar, oil, salt, mustard, sugar, paprika, tarragon, and pepper; blend well.
Pour over hot vegetables, stirring gently to coat.
Cover and refrigerate for at least 4 hours or until next day.
Before serving, add tomatoes to salad and toss gently.

Recipe Summary

Difficulty Level: 
Side Dish
Holiday, Party, Healthy

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Average: 4.2 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 785 Calories from Fat 412

% Daily Value*

Total Fat 47 g72.2%

Saturated Fat 6.5 g32.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1658.9 mg69.1%

Total Carbohydrates 76 g25.4%

Dietary Fiber 26.1 g104.5%

Sugars 16.4 g

Protein 23 g46.1%

Vitamin A 113.3% Vitamin C 593.4%

Calcium 31% Iron 60.7%

*Based on a 2000 Calorie diet

Portable Picnic Salad Recipe