Try this Mixed Vegetable Salad recipe, or contribute your own.
Suggest a better descriptionBring a large quantity of salted water to a vigorous boil, add carrots and cook until tender, but not soft. remove with a slotted spoon, plunging into cold water to stop their cooking process.
Add broccoli florets to the same boiling water and repeat same procedure as above
Put broccoli, carrots and raw zucchini chunks and onions together and toss lightly. Add mayonnaise to taste and correct seasoning.
Just before serving, add fresh lemon juice and mix lightly.
Fresh vegetables are preferred, but you can use frozen broccoli and/or carrots, cooked as directed on their packages. But do not use a lemon juice substitute, nothing has true lemon flavor but real lemons.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (141g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 83 | ||
Calories from Fat: 40 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.5g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 2.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 230.2mg | 8 % | |
Potassium 377.7mg | 10 % | |
Total Carbohydrate 9.7g | 3 % | |
Dietary Fiber 2.9g | 11 % | |
Sugars, other 6.8g | ||
Protein 2.5g | 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: 83
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