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Roquefort Vegetable Salad

Charles.Durand's picture
Ingredients
  Crisp salad greens 1 Cup (16 tbs)
  Onion 1 Small, sliced
  Sliced cauliflower 1 Cup (16 tbs)
  Canned cut green beans 16 Ounce, chilled and drained (1 Can)
  Canned asparagus spears 15 Ounce, chilled and drained (1 Can)
  Mayonnaise dressing 1⁄4 Cup (4 tbs)
Directions

Half-fill sfx individual salad bowls with the greens.
Arrange vegetables on greens.
Accompany with a bowl of the dressing garnished with snipped parsley.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Ingredient: 
Vegetable

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 280 Calories from Fat 47

% Daily Value*

Total Fat 5 g7.5%

Saturated Fat 0.26 g1.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 700.6 mg29.2%

Total Carbohydrates 52 g17.3%

Dietary Fiber 16.9 g67.8%

Sugars 24.5 g

Protein 15 g30.6%

Vitamin A 80.7% Vitamin C 229.2%

Calcium 12.4% Iron 19.6%

*Based on a 2000 Calorie diet

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Roquefort Vegetable Salad Recipe