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Fall Garden Salad Tray Recipe
|Carrots||2 Medium, pared, cut into 3 inch sticks, cooked and drained|
|Cooked lima beans||1⁄2 Cup (8 tbs), drained|
|Cooked cut green beans||1 Cup (16 tbs), drained|
|Whole mushrooms||1 Cup (16 tbs)|
|Italian dressing||4 Tablespoon (Commercial, Adjust Quantity As Needed)|
|Cucumber||1⁄2 Large, scored and thinly sliced|
|Sweet onion||1⁄2 Large, thinly sliced and ringed|
|Vinegar||1⁄4 Cup (4 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Pickled beets||1 Cup (16 tbs), chilled|
Serving size: Complete recipe
Calories 628 Calories from Fat 164
% Daily Value*
Total Fat 19 g28.6%
Saturated Fat 3 g14.8%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3229 mg134.5%
Total Carbohydrates 105 g35%
Dietary Fiber 19.2 g77%
Sugars 28.5 g
Protein 15 g30.3%
Vitamin A 425.2% Vitamin C 53.6%
Calcium 15.8% Iron 15.7%
*Based on a 2000 Calorie diet
Pour Italian dressing over vegetables and chill for 1 hour.
Pile cucumbers and onions in separate stacks in a shallow dish.
Add dressing made from vinegar, water, and salt, well blended.
Chill for 1 hour.
Arrange vegetables on a tray and add beets at serving time.