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Vegetable Salad

chef.brandon's picture
Ingredients
  Cauliflower head 1
  Cherry tomatoes 1 Pint (1 Basket)
  Broccoli stems 1 Bunch (100 gm)
  Carrots 4 , cut in strips
  Green onions 1 Bunch (100 gm), chopped
  Celery stalks 3 , chopped
  Whole mushrooms 2 Can (20 oz)
  Bottled italian dressing 8 Ounce (Use 1 Bottle)
Directions

GETTING READY
1. Cut the vegetables into bite-sized pieces except the tomatoes; leave them whole.

MAKING
2. In a plastic bag, place the vegetables and pour the dressing over it; turn the bag to mix.

FINALISING
3. Place the bag of salad in the refrigerator for 24 hours; turn often.

SERVING
4. Just before serving, drain the vegetables.
5. Serve immediately.

Recipe Summary

Difficulty Level: 
Very Easy
Channel: 
VeganLife
Cuisine: 
American
Course: 
Side Dish
Dish: 
Salad
Restriction: 
Vegan, Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Preparation Time: 
5 Minutes
Servings: 
6

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4.12778
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 310 Calories from Fat 219

% Daily Value*

Total Fat 23 g35.9%

Saturated Fat 1.4 g7.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 712.3 mg29.7%

Total Carbohydrates 22 g7.3%

Dietary Fiber 6.4 g25.8%

Sugars 9.4 g

Protein 7 g14.2%

Vitamin A 162% Vitamin C 156.5%

Calcium 8% Iron 8.9%

*Based on a 2000 Calorie diet

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Vegetable Salad Recipe