No Cook Harvest Vegetable Salad
Servings
81 cup each
Ingredients
Instructions
  1. In large bowl, combine cauliflower, broccoli, beans, carrots, olives, and onions.
  2. In a small jar with a tight fitting lid, combine remaining ingredients and shake well.
  3. Pour dressing over vegetables and stir to coat. Cover and refrigerate 1 to 4 hours to marinate, tossing occasionally.
Recipe Notes

The dressing will soften the hard vegetables as they marinate.
Nutrition Facts
No Cook Harvest Vegetable Salad
Amount Per Serving (1 cup eachg)
Calories 167 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 1g 5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 144mg 6%
Potassium 500mg 14%
Total Carbohydrates 18g 6%
Dietary Fiber 5g 20%
Sugars 3g
Protein 6g 12%
Vitamin A 16%
Vitamin C 46%
Vitamin D0%
Calcium 8%
Iron 14%
* Percent Daily Values are based on a 2000 calorie diet.
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