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Vegetable Salad Medley

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Ingredients
  Cauliflower 1 Small, sliced
  Thinly sliced carrots 3 Cup (48 tbs)
  Frozen peas 10 Ounce (1 Package)
  Canned water chestnuts 8 Ounce, drained and sliced
  Chopped green pepper 1⁄4 Cup (4 tbs)
  Chopped green onion 2 Tablespoon
  Salad oil 1⁄2 Cup (8 tbs)
  Vinegar 1⁄2 Cup (8 tbs)
  Sugar 1 Tablespoon
  Salt 1⁄2 Teaspoon
  Dried basil 1⁄4 Teaspoon, crushed
  Dried dill weed 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Shredded cheddar cheese 1 Cup (16 tbs)
Directions

Cook cauliflower and carrots, covered, in boiling salted water 4 minutes; add peas.
Cover and cook 2 minutes more.
Drain and cool.
Mix cooked vegetables, water chestnuts, green pepper, and onion.
In screw-top jar combine oil, vinegar, sugar, salt, basil, dillweed, and pepper.
Cover; shake well.
Pour over vegetables and toss.
Cover and chill.
Just before serving, stir in cheese.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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4.17941
Average: 4.2 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2181 Calories from Fat 1336

% Daily Value*

Total Fat 151 g232.4%

Saturated Fat 29.9 g149.3%

Trans Fat 2 g

Cholesterol 121.1 mg40.4%

Sodium 2550.2 mg106.3%

Total Carbohydrates 151 g50.2%

Dietary Fiber 44.2 g176.6%

Sugars 66 g

Protein 58 g115.8%

Vitamin A 1696.1% Vitamin C 647.9%

Calcium 122.4% Iron 67.2%

*Based on a 2000 Calorie diet

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Vegetable Salad Medley Recipe