Garden Glory Salad Recipe

Summary

Preparation Time20 MinCooking Time5 Min
Ready In25 MinDifficulty LevelEasy
Health IndexHealthyServings6
CuisineCourse
MethodDish
VegetarianMain Ingredient
Interest Group

Ingredients

 Broccoli1 1⁄2 Pound (1 Bunch)
 Cauliflower head2 Pound (1 Piece)
 Fresh asparagus1 Pound
 Green leaf lettuce/Red leaf lettuce / combination of both1 Cup (16 tbs)
 Tomatoes4 Medium, cut into wedges
 Fresh mushrooms8 Ounce
 Green pepper1 , cut into rings
 Zucchini1 Medium, cut into long strips
 Red onion1 Small, cut into rings
 Avocado1 , peeled, seeded, and sliced
 Crumbled blue cheese/Crumbled feta1⁄4 Cup (4 tbs)
 Hard-cooked eggs2 , sliced
 Canned pitted ripe olives16 Ounce, drained (Use Large Sized From 1 Can)
 Bottled italian salad dressing16 Ounce (1 Bottle)

Nutrition Facts

Serving size

Calories 783 Calories from Fat 609

% Daily Value*

Total Fat 67 g103.7%

Saturated Fat 5.2 g26%

Trans Fat 0 g

Cholesterol 84.5 mg

Sodium 1932.7 mg80.5%

Total Carbohydrates 40 g13.2%

Dietary Fiber 13 g52%

Sugars 11.8 g

Protein 15 g29.5%

Vitamin A 56.5% Vitamin C 361.5%

Calcium 16.8% Iron 23.2%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1) Cut medium sized flowerets from the broccoli and cauliflower.

MAKING
2) In a saucepan, boil small amount water for 5 minutes to cook the flowerets and asparagus, until the vegetables crisp and tender.
3) Drain the water and place inside refrigerator to chill.

FINALIZING
4) Use a large platter to line with leaf lettuce.
5) Arrange the cooked vegetables on the lettuce at the beginning and then place other vegetables on top to develop a large mound.
6) Sprinkle cheese on top and garnish with egg slices and olives.
7) Spread half part of salad dressing on top.
8) Allow standing for 10 minutes.

SERVING
9) With tongs place the salad on individual plate and serve additional dressing on side.
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