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Vegetable Salad Recipe
|Granulated sugar||1 Cup (16 tbs) (Dressing)|
|Vinegar||1 Cup (16 tbs) (Dressing)|
|Vegetable oil||3⁄4 Cup (12 tbs) (Dressing)|
|Prepared mustard||1 Tablespoon (Dressing)|
|Celery seeds||1 Teaspoon (Dressing)|
|Salt||1 Teaspoon (Dressing)|
|Broccoli florets||1⁄2 Cup (8 tbs) (Dressing)|
|Cauliflower florets||1⁄2 Cup (8 tbs) (Dressing)|
|Green bell pepper||1⁄4 Cup (4 tbs), diced (Dressing)|
|Carrot||1 , sliced (Dressing)|
|Mushrooms||1 Cup (16 tbs), quartered (Dressing)|
|Cucumber||1⁄2 Cup (8 tbs), sliced (Dressing)|
|Onion||1⁄4 Cup (4 tbs), chopped (Dressing)|
|Red cabbage head||1 , minced (Dressing)|
Serving size: Complete recipe
Calories 3194 Calories from Fat 1516
% Daily Value*
Total Fat 172 g264.4%
Saturated Fat 22.3 g111.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 2885.2 mg120.2%
Total Carbohydrates 411 g136.9%
Dietary Fiber 59 g236.1%
Sugars 304.9 g
Protein 46 g91%
Vitamin A 818.3% Vitamin C 2614.2%
Calcium 133.7% Iron 136.5%
*Based on a 2000 Calorie diet
Bring to a boil.
Let cool 30 minutes or so.
In a saucepan filled with lightly salted boiling water, blanch broccoli, cauliflower, bell pepper and carrot 1 minute.
In a salad bowl, mix all vegetables.
Pour dressing over salad.