HeartyVegetableSalad_527x323
  • Prep Time:

  • Cook Time:

  • Serving Size:

  • Serves: 8 servings

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

Montana State University Extension Service

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.