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Vegetable Cold Cut Salad Recipe
|Cooked lima beans||1 Cup (16 tbs)|
|Shredded raw carrots||1⁄2 Cup (8 tbs)|
|Diced cooked potatoes||1⁄2 Cup (8 tbs)|
|Minced onion||2 Tablespoon|
|Cucumber||1 Medium, peeled and diced|
|French dressing||1⁄3 Cup (5.33 tbs)|
|Cold cuts||1 Cup (16 tbs), cut in julienned|
|Hard cooked eggs||2 , chopped|
|Dill pickle||1 , chopped|
|Lemon juice/Vinegar||3 Tablespoon|
|Mayonnaise||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2092 Calories from Fat 1413
% Daily Value*
Total Fat 158 g243.5%
Saturated Fat 21.7 g108.5%
Trans Fat 0 g
Cholesterol 660.7 mg
Sodium 3421.7 mg142.6%
Total Carbohydrates 118 g39.4%
Dietary Fiber 18.4 g73.6%
Sugars 27.9 g
Protein 47 g94.1%
Vitamin A 278.3% Vitamin C 94.2%
Calcium 37.5% Iron 42%
*Based on a 2000 Calorie diet
Mix the lima beans, carrot, potatoes, onion, and cucumber with the French dressing and marinate, in the refrigerator, at least 1/2 hour.
Stir in the cold cuts, eggs, and pickle.
At serving time add the lemon juice to the mayonnaise and combine with the chilled salad.
Serve on lettuce leaves.