Try this Marinated Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionThe night before, steam theraw vegetable. Place in a glass dish and pour the Italian dressing over the vegetables. Refrigerate overnight. Drain and serve on a bed of lettuce topped with roasted red peppers.
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Serving Size: 1 Serving (204g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 59 | ||
Calories from Fat: 4 (7%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.4g | 1 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 40.6mg | 1 % | |
Potassium 523.6mg | 14 % | |
Total Carbohydrate 12.2g | 4 % | |
Dietary Fiber 5.2g | 21 % | |
Sugars, other 6.9g | ||
Protein 3.9g | 6 % | |
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: 59
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