You are here

Garden Vinaigrette Salad

Diet.Chef's picture
Ingredients
  Cauliflower head 1⁄2 , broken into small flowerets
  Zucchini 2 Medium, sliced
  Green pepper 1 Medium, cut into strips
  Vinaigrette dressing 1⁄2 Cup (8 tbs)
  Cherry tomatoes 12
Directions

In covered saucepan cook cauliflower flowerets in small amount of boiling, lightly salted water for 2 minutes
Add zucchini and cook 2 minutes more or till vegetables are crisp-tender.
Drain.
Combine cooked vegetables and green pepper.
Pour Vinaigrette Dressing over vegetable mixture; toss to coat vegetables.
Cover and refrigerate several hours or overnight, stirring occasionally.
At serving time, halve tomatoes and add to vegetable mixture; toss gently to coat.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Interest: 
Quick

Rate It

Your rating: None
4.17059
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 578 Calories from Fat 329

% Daily Value*

Total Fat 37 g57%

Saturated Fat 4.3 g21.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1273.3 mg53.1%

Total Carbohydrates 46 g15.4%

Dietary Fiber 16.5 g66%

Sugars 24.2 g

Protein 14 g27.7%

Vitamin A 50% Vitamin C 619.1%

Calcium 17.4% Iron 18%

*Based on a 2000 Calorie diet

0 Comments

Garden Vinaigrette Salad Recipe