- Recipes Home
- Interest Groups
Marj S Colorful Salad Recipe
|Low fat cottage cheese||1 Cup (16 tbs)|
|Plain non-fat yogurt||2⁄3 Cup (10.67 tbs)|
|Fresh lemon juice||2 Tablespoon|
|Carrots||2 , shredded|
|Cabbage head||1⁄4 , shredded|
|Canned no salt added kidney beans||2 Cup (32 tbs), drained, rinsed|
|Frozen no salt added peas||10 Ounce, Defrosted (1 Package)|
|Frozen no salt added lima beans||10 Ounce, Defrosted (1 Package)|
|Alfalfa sprouts||1 Cup (16 tbs)|
|Sliced cooked beets||1 Cup (16 tbs)|
|Sunflower seeds||1⁄4 Cup (4 tbs) (For Garnish)|
Serving size: Complete recipe
Calories 1178 Calories from Fat 179
% Daily Value*
Total Fat 21 g31.9%
Saturated Fat 3.6 g18.2%
Trans Fat 0 g
Cholesterol 22.6 mg
Sodium 1355.7 mg56.5%
Total Carbohydrates 167 g55.5%
Dietary Fiber 36.9 g147.5%
Sugars 50.5 g
Protein 108 g215.6%
Vitamin A 556.8% Vitamin C 325.3%
Calcium 68.7% Iron 92.5%
*Based on a 2000 Calorie diet
Process until smooth.
Pour into a cruet or other salad-dressing container.
Cover and refrigerate.
On a large platter, arrange shredded carrots in a mound; do the same for the shredded cabbage in a separate mound.
Repeat with remainder of vegetables.
Provide sunflower seeds in a small bowl near vegetables.
Place dressing container near platter of vegetables.
Let guests make their own salads by combining some or all of the vegetables salad-bar style, adding dressing to taste and garnishing with sunflower seeds.