You are here

Vegetable Cold Cut Salad

admin's picture
Ingredients
  Cooked lima beans 1 Cup (16 tbs)
  Shredded raw carrots 1⁄2 Cup (8 tbs)
  Diced cooked potatoes 1⁄2 Cup (8 tbs)
  Minced onion 2 Tablespoon
  Cucumber 1 Medium, peeled and diced
  French dressing 1⁄3 Cup (5.33 tbs)
  Cold cuts 1 Cup (16 tbs), cut in julienned
  Hard cooked eggs 2 , chopped
  Dill pickle 1 , chopped
  Lemon juice/Vinegar 3 Tablespoon
  Mayonnaise 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

1.
Mix the lima beans, carrot, potatoes, onion, and cucumber with the French dressing and marinate, in the refrigerator, at least 1/2 hour.
2.
Stir in the cold cuts, eggs, and pickle.
3.
At serving time add the lemon juice to the mayonnaise and combine with the chilled salad.
Correct seasoning.
Serve on lettuce leaves.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Vegetable

Rate It

Your rating: None
4.075
Average: 4.1 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2092 Calories from Fat 1413

% Daily Value*

Total Fat 158 g243.5%

Saturated Fat 21.7 g108.5%

Trans Fat 0 g

Cholesterol 660.7 mg220.2%

Sodium 3421.7 mg142.6%

Total Carbohydrates 118 g39.4%

Dietary Fiber 18.4 g73.6%

Sugars 27.9 g

Protein 47 g94.1%

Vitamin A 278.3% Vitamin C 94.2%

Calcium 37.5% Iron 42%

*Based on a 2000 Calorie diet

0 Comments

Vegetable Cold Cut Salad Recipe