Try this Lindas Veggie Salad recipe, or contribute your own.
Suggest a better descriptionPrepare all veggies, place in huge Tupperware bowl (or two smaller bowls), toss with dressing, cover and chill for several hours. Takes about 45 min - 1 hr to prepare but keeps 1 week in the refrigerator. Source: Revised Jackie Olden recipe Comments: The original recipe called for 2 yellow onions, 2 cans of water chestnuts, 3 cups of sliced mushrooms, and an entire 16 oz. bottle of dressing. I added the kidney beans, radishes, red cabbage, and zucchini. Just about any vegetable could be added or substituted in this recipe...such as jicama, corn, chili peppers, etc. Could also serve it tossed with some chopped lettuce for a change of pace. Recipe By : From: File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (128g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 37 | ||
Calories from Fat: 2 (5%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 37.8mg | 1 % | |
Potassium 283.6mg | 7 % | |
Total Carbohydrate 8.3g | 2 % | |
Dietary Fiber 2.5g | 10 % | |
Sugars, other 5.7g | ||
Protein 1.4g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 37
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