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Fall Salad Platter

salad.queen's picture
Ingredients
  Chicory head 1 Small
  Boston lettuce head/Bibb lettuce 1 Small
  Scallions 6 , sliced
  Carrot 3 , pared and thinly sliced
  Tomatoes 3 , cut into wedges
  Zucchini 3 , sliced
  Mushrooms 1⁄4 Pound, cleaned and sliced
  Turnip 1 Medium, peeled and shredded
  Baby beets 16 Ounce, drained
  Vinaigrette dressing 1 1⁄4 Cup (20 tbs) (Bottled)
Directions

Wash and pat-dry chicory and lettuce leaves.
Line a large, shallow salad bowl or tray with leaves.
Arrange scallions, carrots, tomatoes, zucchini, mushrooms, shredded turnip and whole beets on plate in rows.
Cover salad tightly with plastic wrap and chill 30 minutes.
At serving time, pour dressing over evenly.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Chilling
Ingredient: 
Vegetable
Servings: 
6

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 242 Calories from Fat 139

% Daily Value*

Total Fat 16 g24.1%

Saturated Fat 1.8 g8.9%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 547.6 mg22.8%

Total Carbohydrates 20 g6.7%

Dietary Fiber 6.5 g25.9%

Sugars 11.7 g

Protein 5 g9.7%

Vitamin A 149.1% Vitamin C 69%

Calcium 8% Iron 11.2%

*Based on a 2000 Calorie diet

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Fall Salad Platter Recipe