Served at the dinner buffet at Brietbachs
1. make dressing
VINEGAR AND OIL SALAD DRESSING
1/3 c. White wine vinegar
1/3 c. sugar
1/4 c. oil
1 tsp. basil
Dissolve sugar in vinegar. Add oil and basil and stir well.
2. Mix dressing with vegetables
Thawed frozen corn
Finely Diced cucumber
Finely Diced Onion
Diced Green Pepper
Diced Red Pepper
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (289g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 68 | ||
Calories from Fat: 5 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.6g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 13.6mg | 0 % | |
Potassium 447.9mg | 12 % | |
Total Carbohydrate 10.9g | 3 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 7.7g | ||
Protein 3g | 4 % | |
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: 68
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