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Italian Vegetable Salad
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Serves8 (1/2 cup each)
SWAP ScoreChoose Often
Supporting Wellness at Pantries (SWAP) is a stoplight nutrition ranking system designed to help promote healthy food choices. SWAP ranks food as either green (choose often, supports health), yellow (choose sometimes, can contribute to good health), or red (choose rarely, limited health benefits). These rankings are based on the amount of saturated fat, sodium, and sugar in one serving of the recipe. These nutrients were chosen because they are most associated with chronic disease risk.
Ingredients
- 3 8-ounce cans vegetables (green beans, carrots, beans, corn, chickpeas or mixed vegetables), drained and rinsed
- 1/2 cup Italian dressing
- 1/4 cup celery, chopped
- 1/2 cup red pepper, sliced
- 1 tablespoon pimentos, chopped
- 1 small onion, chopped
Directions
- Add vegetables, celery, pepper, pimento and onion to a large bowl. Add dressing and stir to combine.
- Refrigerate until ready to serve. Stir before serving.
Recipe Tips
Canned vegetables make for a quick and easy dish. Rinsing the vegetables will help to remove some extra sodium.
Nutrition Facts
Italian Vegetable Salad
Amount Per Serving (1/2 cup each)
Calories 97
Calories from Fat 27
% Daily Value*
Total Fat 3g
5%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Cholesterol 0mg
0%
Sodium 180mg
8%
Potassium 198mg
6%
Total Carbohydrates 15g
5%
Dietary Fiber 4g
16%
Sugars 5g
Protein 3g
6%
Vitamin A
79%
Vitamin C
32%
Vitamin D0%
Calcium
2%
Iron
5%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Source: Adapted from Purdue University Cooperative Extension Service - Fast and Flexible - Low cost recipes for a family or fifty
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