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Mixed Summer Vegetable Salad

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Recipe

Store-bought non-fat salad dressing makes this salad as simple as can be. Crunchy vegetables make it tasty and low in fat.

 

Yield

6 servings

Prep

60 min

Cook

5 min

Ready

65 min
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
1 cup corn
fresh or frozen
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1 cup green beans
julienned
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1 cup carrots
julienned
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1 cup zucchini
julienned
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1 cup yellow summer squash
julienned
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½ cup onions
mild, thinly sliced
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1 cup salad dressing, fat-free
oil-free
*
1 x black pepper
to taste
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml corn
fresh or frozen
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237 ml green beans
julienned
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237 ml carrots
julienned
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237 ml zucchini
julienned
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237 ml yellow summer squash
julienned
* Camera
118 ml onions
mild, thinly sliced
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237 ml salad dressing, fat-free
oil-free
*
1 x black pepper
to taste
* Camera

Directions

Bring a medium pot of water to a boil.

Drop in corn, beans, and carrots; cook for 3 minutes.

Drain vegetables and plunge into cold water.

Drain again and place in a large bowl.

Add remaining ingredietns and toss to mix well.

Refrigerate for 1 hour to blend flavors.



* not incl. in nutrient facts Arrow up button

Comments


gemma

its so nice your the recipes

 

 

Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 439% from fat
 % Daily Value *
Total Fat 0g 1%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 22mg 1%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 9%
Sugars g
Protein 3g
Vitamin A 76% Vitamin C 17%
Calcium 2% Iron 3%
* based on a 2,000 calorie diet How is this calculated?
 

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