Summer Vegetable Salad Recipe
Ingredients
| Cauliflowerets | 1 Cup (16 tbs) (fresh) | |
| Baby carrots | 1 Cup (16 tbs) (fresh) | |
| Red onion | 1 Cup (16 tbs), sliced | |
| Grape tomatoes | 1 Cup (16 tbs), halved | |
| Zucchini | 1 Cup (16 tbs), chopped | |
| Cider vinegar | 3 Tablespoon | |
| Olive oil | 2 Tablespoon | |
| Dill weed | 1 Teaspoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground mustard | 1⁄2 Teaspoon | |
| Garlic powder | 1⁄2 Teaspoon | |
| Pepper | 1⁄4 Teaspoon |
Nutrition Facts
Serving size: Complete recipe
Calories 1160 Calories from Fat 272
% Daily Value*
Total Fat 31 g47.4%
Saturated Fat 4.2 g21.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1267.1 mg52.8%
Total Carbohydrates 182 g60.6%
Dietary Fiber 47.1 g188.5%
Sugars 78.1 g
Protein 25 g49.9%
Vitamin A 431.1% Vitamin C 145.3%
Calcium 22.4% Iron 27.2%
*Based on a 2000 Calorie diet
Directions
In ajar with a tight-fitting lid, combine the remaining ingredients; shake well.
Pour over vegetables and toss to coat.
Cover and refrigerate for at least 2 hours, stirring occasionally.
Chef
