Garden Wheel Salad Recipe

Summary

CourseDish
Main Ingredient

Ingredients

 Cauliflower head1 Large, cooked whole
 Frozen asparagus spears30 Ounce, cooked (3 Packages, 10 Ounce Each)
 Canned green beans2 Pound (2 Cans, 1 Pound Each)
 Small carrots2 Bunch (200 gm), cooked (12 To 16)
 Frozen peas20 Ounce, cooked (2 Packages, 10 Ounce Each)
 Canned sliced beets2 Pound (2 Cans, 1 Pound Each)
 Onion1 Medium, sliced thin and separated in rings
 Clear french dressing16 Ounce (2 Bottles, 8 Ounce Each)
 Chutney dressing1 Cup (16 tbs) (1 Recipe)

Nutrition Facts

Serving size: Complete recipe

Calories 4396 Calories from Fat 1871

% Daily Value*

Total Fat 212 g326.3%

Saturated Fat 27.5 g137.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 13238 mg551.6%

Total Carbohydrates 518 g172.5%

Dietary Fiber 124.1 g496.3%

Sugars 201.2 g

Protein 139 g278.3%

Vitamin A 1043.3% Vitamin C 1085.2%

Calcium 134.7% Iron 332.2%

*Based on a 2000 Calorie diet

Directions

Drain cooked and canned vegetables.
Place each in separate dish.
Sprinkle French dressing over and chill several hours or overnight, turning occasionally.
Line large platter with lettuce.
Set cauliflower in center in large lettuce cup; arrange marinated vegetables and onion rings around, spoke fashion.
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