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 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.
Share on Twitter