- Recipes Home
- Interest Groups
Vegetable Salad Recipe
|Water||2 Cup (32 tbs)|
|Fresh green beans||3⁄4 Pound, cut in half lengthwise and cut in 2-inch pieces|
|Mushrooms||1⁄2 Pound, sliced|
|Carrot||1 , peeled and julienned|
|Turnip||1 , peeled and julienned|
Calories 38 Calories from Fat 2
% Daily Value*
Total Fat 0.22 g0.34%
Saturated Fat 0.02 g0.11%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 349 mg14.5%
Total Carbohydrates 8 g2.5%
Dietary Fiber 3 g12.1%
Sugars 2.7 g
Protein 2 g5%
Vitamin A 34% Vitamin C 9.4%
Calcium 1.1% Iron 1.6%
*Based on a 2000 Calorie diet
Heat; add beans and bring to boil.
Reduce heat and simmer, uncovered, for 1 5 minutes or until tender-crisp.
Pour one-half of the Dressing over warm beans.
Cover and refrigerate for 3 hours, tossing occasionally.
Drain beans and discard liquid.
In a serving bowl, combine beans, mushrooms, carrot and turnip strips.
Pour remaining Dressing over all and toss gently.
Makes 6 servings.