
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.