- Recipes Home
- Interest Groups
Portable Picnic Salad Recipe
|Frozen brussels sprouts||10 Ounce, thawed (1 Package)|
|Frozen cauliflower||10 Ounce, thawed (1 Package, Clusters)|
|Sliced green onion||1⁄2 Cup (8 tbs)|
|White wine vinegar||1⁄3 Cup (5.33 tbs)|
|Olive oil/Salad oil||3 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Tarragon leaves||1⁄4 Teaspoon|
|Canned sliced baby tomatoes||14 1⁄2 Ounce, well drained (1 Can)|
Serving size: Complete recipe
Calories 785 Calories from Fat 412
% Daily Value*
Total Fat 47 g72.2%
Saturated Fat 6.5 g32.4%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1658.9 mg69.1%
Total Carbohydrates 76 g25.4%
Dietary Fiber 26.1 g104.5%
Sugars 16.4 g
Protein 23 g46.1%
Vitamin A 113.3% Vitamin C 593.4%
Calcium 31% Iron 60.7%
*Based on a 2000 Calorie diet
Place vegetables in a steamer basket; set basket in a kettle over 1 inch of boiling water.
Cover and steam for 2 to 3 minutes or until vegetables are tender-crisp; place in a bowl with green pepper and onion.
In a small bowl, combine vinegar, oil, salt, mustard, sugar, paprika, tarragon, and pepper; blend well.
Pour over hot vegetables, stirring gently to coat.
Cover and refrigerate for at least 4 hours or until next day.
Before serving, add tomatoes to salad and toss gently.