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Can of Veggie Salad

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Submitted by dknipple

YIELD

1 batch

PREP

30 min

COOK

30 min

READY

60 min

Ingredients

Salad
1 1
CAN CAN GREEN BEANS
or 15 1/2 oz, tiny, blue lake stringless *
1 1
CAN CAN CARROTS
(15 oz.) belgian, baby, extra tiny *
1 1
CAN CAN BEETS
(15 oz.), tiny *
6 6
EACH EACH ONIONS
white and green, diced
1 1
EACH EACH CUCUMBERS
peeled, diced
Dressing
½ 118
CUP ML LEMON JUICE
½ 118
¾ 177
CUP ML OLIVE OIL
1 1
X X LEMON ZEST
grated *
2 2
CLOVES CLOVES GARLIC
minced
1 1
X X SALT
to taste *
1 1
X X BLACK PEPPER
freshly ground, to taste *

Directions

Dump canned vegetables into a colander; drain well.

Make dressing, reserving half for future use.

Add remaining half to vegetables and toss well.

Chill and serve on Bibb lettuce.

Garnish with a sprig of parsley and sprinkle with some whole wheat croutons.

Serve with reserved dressing alongside in a cruet.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 321g (11.3 oz)
Amount per Serving
Calories 449 82% from fat
 % Daily Value *
Total Fat 41g 63%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 10mg 0%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 14%
Sugars g
Protein 5g
Vitamin A 1% Vitamin C 49%
Calcium 6% Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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