Ingredients
3 cups cauliflower florets (fresh or frozen
thawed)
2 cups broccoli florets (fresh or frozen
thawed)
1 can red kidney beans
low-sodium (15 1/2 ounce
drained)
2 carrots
sliced diagonally (medium)
1 cup olives
large pitted (sliced)
2 green onion (sliced)
1/4 cup red wine vinegar
1/4 cup vegetable oil (or olive oil)
1 tablespoon cilantro or parsley (chopped)
1 clove garlic (minced)
1 teaspoon sugar
dried basil (1/2 teaspoon
optional)
Steps
Wash hands with soap and water.
In large bowl, combine all salad ingredients.
In a small jar with a tight fitting lid, combine all dressing ingredients and shake well.
Pour dressing over vegetables and stir to coat vegetables. Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 150 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Sodium | 217 mg |
| Carbohydrates | 15 g |
| Dietary Fiber | 5 g |
| Total Sugars | 3 g |
| Added Sugars included | 1 g |
| Protein | 4 g |
| Vitamin D | 0 mcg |
| Calcium | 57 mg |
| Iron | 2 mg |
| Potassium | 379 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Hearty Vegetable Salad with Herb Dressing. Recipe source: Montana State University Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.