Try this Vegetable Salad Platter recipe, or contribute your own.
Suggest a better descriptionPeel and dice potatoes. Boil in broth until barely done. Drain potatoes, but save broth. If using frozen beans and peas, cook in broth according to package directions. Drain and cool. On a large platter, place vegetables in layers starting with potatoes, carrots and celery. Then add peas, beans, mushrooms, radishes, green peppers, water chestnuts, artichoke bottoms and green onions. Garnish with olives and tomatoes. Blend together all ingredients for dressing. Dressing can be poured over all, then sprinkle with dill, or serve dressing on the side. Yield: 10 to 12 servings Place 4 to 5 cups of cooked and sliced chicken breasts or crabmeat on top of the vegetables and cover with dressing and dill for a different flare. Dressing is also good on sandwiches. JULIE TRUEMPER (MRS. JOHN J., JR.) From
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Serving Size: 1 Serving (249g) | ||
Recipe Makes: 10 Servings | ||
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Calories: 217 | ||
Calories from Fat: 108 (50%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12g | 16 % | |
Saturated Fat 4.7g | 24 % | |
Monounsaturated Fat 3.1g | ||
Polyunsanturated Fat 3g | ||
Cholesterol 21.8mg | 7 % | |
Sodium 325.7mg | 11 % | |
Potassium 660mg | 17 % | |
Total Carbohydrate 25.4g | 7 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 23.1g | ||
Protein 3.6g | 5 % | |
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: 217
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