Garden Vinaigrette Salad Recipe

Summary

CuisineCourse
MethodMain Ingredient
Interest Group

Ingredients

 Cauliflower head1⁄2 , broken into small flowerets
 Zucchini2 Medium, sliced
 Green pepper1 Medium, cut into strips
 Vinaigrette dressing1⁄2 Cup (8 tbs)
 Cherry tomatoes12

Nutrition Facts

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

Directions

In covered saucepan cook cauliflower flowerets in small amount of boiling, lightly salted water for 2 minutes
Add zucchini and cook 2 minutes more or till vegetables are crisp-tender.
Drain.
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.
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