Fresh Vegetable Salad Recipe


Difficulty LevelEasyHealth IndexJust Enjoy
MethodMain Ingredient
Interest Group


 Broccoli florets2 Cup (32 tbs)
 Cauliflowerets2 Cup (32 tbs)
 Chopped celery1⁄2 Cup (8 tbs)
 Chopped green pepper1⁄2 Cup (8 tbs)
 Chopped onion1⁄2 Cup (8 tbs)
 Grated carrot1⁄4 Cup (4 tbs)
 Mayonnaise/Salad dressing1 Cup (16 tbs)
 Sugar1⁄4 Cup (4 tbs)
 Grated parmesan cheese3 Tablespoon
 Bacon strips2 , cooked and crumbled

Nutrition Facts

Serving size: Complete recipe

Calories 2243 Calories from Fat 1737

% Daily Value*

Total Fat 193 g297.6%

Saturated Fat 26.2 g130.9%

Trans Fat 0 g

Cholesterol 202.7 mg

Sodium 2194 mg91.4%

Total Carbohydrates 96 g31.9%

Dietary Fiber 9.2 g36.7%

Sugars 62.3 g

Protein 36 g72.4%

Vitamin A 224.9% Vitamin C 801.8%

Calcium 76.1% Iron 27.1%

*Based on a 2000 Calorie diet


Toss vegetables in a large salad bowl.
In a small bowl, combine mayonnaise, sugar and Parmesan cheese; pour over vegetables and toss to coat.
Cover and chill.
Sprinkle with bacon just before serving.