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Fall Salad Platter Recipe
|Chicory head||1 Small|
|Boston lettuce head/Bibb lettuce||1 Small|
|Scallions||6 , sliced|
|Carrot||3 , pared and thinly sliced|
|Tomatoes||3 , cut into wedges|
|Zucchini||3 , sliced|
|Mushrooms||1⁄4 Pound, cleaned and sliced|
|Turnip||1 Medium, peeled and shredded|
|Baby beets||16 Ounce, drained|
|Vinaigrette dressing||1 1⁄4 Cup (20 tbs) (Bottled)|
Calories 242 Calories from Fat 139
% Daily Value*
Total Fat 16 g24.1%
Saturated Fat 1.8 g8.9%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 547.6 mg22.8%
Total Carbohydrates 20 g6.7%
Dietary Fiber 6.5 g25.9%
Sugars 11.7 g
Protein 5 g9.7%
Vitamin A 149.1% Vitamin C 69%
Calcium 8% Iron 11.2%
*Based on a 2000 Calorie diet
Line a large, shallow salad bowl or tray with leaves.
Arrange scallions, carrots, tomatoes, zucchini, mushrooms, shredded turnip and whole beets on plate in rows.
Cover salad tightly with plastic wrap and chill 30 minutes.
At serving time, pour dressing over evenly.