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Mixed Vegetable Salad

New.Wife's picture
Ingredients
  Cider vinegar 3⁄4 Cup (12 tbs)
  Salad oil 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Canned whole kernel corn 32 Ounce, drained (2 Cans, 16-Ounce Each)
  Cauliflower head 1⁄2 , cut into flowerets
  Red onion 1 Medium, thinly sliced
Directions

In a storage container, combine vinegar, oil, sugar, salt and pepper, mixing well.
Add remaining ingredients and toss gently to coat vegetables.
Cover and refrigerate 4 hours or overnight, tossing several times.
Toss salad before serving.
Makes 8 servings.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Dish: 
Salad
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
10 Minutes
Servings: 
8

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4.142855
Average: 4.1 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 212 Calories from Fat 132

% Daily Value*

Total Fat 15 g23%

Saturated Fat 0.65 g3.3%

Trans Fat 0.2 g

Cholesterol 0 mg

Sodium 265.3 mg11.1%

Total Carbohydrates 17 g5.7%

Dietary Fiber 4 g16.1%

Sugars 11.9 g

Protein 3 g5.6%

Vitamin A 0.1% Vitamin C 33.9%

Calcium 1.4% Iron 1.6%

*Based on a 2000 Calorie diet

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Mixed Vegetable Salad Recipe