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Mixed Vegetable Salad

chef.tim.lee's picture
Ingredients
  Green pepper 1 , cut into rings
  Cucumber 1 , peeled and diced
  Tomatoes 2 Large, peeled and diced
  Red onion 1 , cut into rings
  Frozen peas 10 Ounce, cooked and cooled (1 package)
  Chives 1 Tablespoon, chopped
  Parsley 1 Tablespoon, chopped
  Pimiento 1 , chopped
  Carrot 1 , shredded
  Cottage cheese 1⁄2 Pound (1 cup)
  Fresh lemon juice 3 Tablespoon
Directions

MAKING
1. In a bowl mix vegetables and chill until ready to serve.
2. In another bowl mix cottage cheese, lemon juice and salad oil and fold into vegetables.

SERVING
3. Season to taste and serve.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Tossed
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday, Healthy
Servings: 
6

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4.405555
Average: 4.4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 108 Calories from Fat 12

% Daily Value*

Total Fat 1 g2.2%

Saturated Fat 0.46 g2.3%

Trans Fat 0 g

Cholesterol 3.8 mg1.3%

Sodium 190.1 mg7.9%

Total Carbohydrates 17 g5.6%

Dietary Fiber 4.5 g18.1%

Sugars 9 g

Protein 8 g17%

Vitamin A 78.7% Vitamin C 94.2%

Calcium 7.2% Iron 8.4%

*Based on a 2000 Calorie diet

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Mixed Vegetable Salad Recipe