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Fresh Vegetable Salad Bowl Recipe
|Romaine lettuce head||1|
|Small fresh mushrooms||1⁄2 Pound (Whole)|
|Cherry tomatoes||1 Pound|
|Cauliflower head||1 Small|
|Asparagus spears||1 Pound (Young Raw)|
Serving size: Complete recipe
Calories 432 Calories from Fat 17
% Daily Value*
Total Fat 2 g3.1%
Saturated Fat 0.27 g1.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1291.2 mg53.8%
Total Carbohydrates 80 g26.8%
Dietary Fiber 28.2 g112.7%
Sugars 39.5 g
Protein 32 g64.7%
Vitamin A 763.9% Vitamin C 726.2%
Calcium 49.4% Iron 65.6%
*Based on a 2000 Calorie diet
Break cauliflower into florets and trim stalk ends from asparagus.
Rinse all vegetables except mushrooms.
Wipe mushrooms with a damp paper towel.
Place inner leaves of romaine upright around the sides of a deep, round salad bowl.
Arrange remaining ingredients neatly in the center.
Cover and refrigerate to chill thoroughly before serving.