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Garden Vinaigrette Salad Recipe
|Cauliflower head||1⁄2 , broken into small flowerets|
|Zucchini||2 Medium, sliced|
|Green pepper||1 Medium, cut into strips|
|Vinaigrette dressing||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 578 Calories from Fat 329
% Daily Value*
Total Fat 37 g57%
Saturated Fat 4.3 g21.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1273.3 mg53.1%
Total Carbohydrates 46 g15.4%
Dietary Fiber 16.5 g66%
Sugars 24.2 g
Protein 14 g27.7%
Vitamin A 50% Vitamin C 619.1%
Calcium 17.4% Iron 18%
*Based on a 2000 Calorie diet
Add zucchini and cook 2 minutes more or till vegetables are crisp-tender.
Combine cooked vegetables and green pepper.
Pour Vinaigrette Dressing over vegetable mixture; toss to coat vegetables.
Cover and refrigerate several hours or overnight, stirring occasionally.
At serving time, halve tomatoes and add to vegetable mixture; toss gently to coat.