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Cooked Vegetable Salad

Lebanese.Chef's picture
Ingredients
  Sliced zucchini/String beans, chokos or cauliflower pieces, or a combination of 2 or more 4 Cup (64 tbs)
  Salad dressing 3⁄4 Cup (12 tbs)
Directions

Partially cook the vegetables in boiling water.
Drain and cool.
Add dressing and toss well.
Adjust salt and lemon juice to taste.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Asian
Course: 
Side Dish
Servings: 
4

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4.236665
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 151 Calories from Fat 115

% Daily Value*

Total Fat 13 g20%

Saturated Fat 2.1 g10.3%

Trans Fat 0 g

Cholesterol 30.1 mg10%

Sodium 25.9 mg1.1%

Total Carbohydrates 9 g2.9%

Dietary Fiber 1.4 g5.5%

Sugars 5.9 g

Protein 2 g3.3%

Vitamin A 5.3% Vitamin C 35.1%

Calcium 2.2% Iron 4%

*Based on a 2000 Calorie diet

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Cooked Vegetable Salad Recipe