No Cook Harvest Vegetable Salad
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Serves8 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 3 cups cauliflower, chopped
- 2 cups broccoli, chopped
- 1 15-ounce can beans, kidney, drained and rinsed
- 2 carrots, sliced
- 1 cup olives, pitted, chopped
- 2 green onions, sliced
- 1/4 cup red wine vinegar
- 1/4 cup canola oil
- 1 tablespoon cilantro, chopped
- 1 clove garlic, minced
- 1 teaspoon sugar
- 1/2 teaspoon basil, dried
Directions
- In large bowl, combine cauliflower, broccoli, beans, carrots, olives, and onions.
- In a small jar with a tight fitting lid, combine remaining ingredients and shake well.
- Pour dressing over vegetables and stir to coat. Cover and refrigerate 1 to 4 hours to marinate, tossing occasionally.
Recipe Tips
The dressing will soften the hard vegetables as they marinate.
Nutrition Facts
No Cook Harvest Vegetable Salad
Amount Per Serving (1 cup eachg)
Calories 180
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 76mg
25%
Sodium 347mg
14%
Potassium 359mg
10%
Total Carbohydrates 19g
6%
Dietary Fiber 6g
24%
Sugars 7g
Protein 8g
16%
Vitamin A
55%
Vitamin C
79%
Vitamin D0%
Calcium
5%
Iron
13%
* Percent Daily Values are based on a 2000 calorie diet.
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