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Winter Vegetable Salad

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Ingredients
  Rutabaga 1 Medium, diced
  Italian dressing/French dressing 1 Cup (16 tbs)
  Brussels sprouts 1 Pint
  Canned julienned beets 16 Ounce (1 Can)
Directions

Early in day: In saucepan, cook rutabaga in 1 inch boiling, salted water until tender-crisp; drain.
Marinate in 1/3 cup of the dressing.
Cook fresh Brussels sprouts in 1 inch boiling salted water until tender-crisp (cook frozen sprouts as label directs) ; drain; cut in halves.
Marinate in another 1/3 cup dressing.
Drain beets well; marinate in remaining 1/3 cup dressing.
Cover all; refrigerate, tossing occasionally.
Just before serving: Drain vegetables.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Side Dish
Dish: 
Salad
Interest: 
Winter, Quick, Healthy
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes

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3.93421
Average: 3.9 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1133 Calories from Fat 584

% Daily Value*

Total Fat 66 g101.8%

Saturated Fat 10.5 g52.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4550.6 mg189.6%

Total Carbohydrates 133 g44.3%

Dietary Fiber 33.3 g133.4%

Sugars 80.4 g

Protein 25 g50%

Vitamin A 76.2% Vitamin C 862%

Calcium 48% Iron 74.7%

*Based on a 2000 Calorie diet

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Winter Vegetable Salad Recipe