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Can of Veggie Salad

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Recipe

 

Yield

1 batch

Prep

30 min

Cook

30 min

Ready

60 min
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium

Ingredients

Amount Measure Ingredient Features
Salad
1 can green beans
or 15 1/2 oz, tiny, blue lake stringless
* Camera
1 can carrots
(15 oz.) belgian, baby, extra tiny
* Camera
1 can beets
(15 oz.), tiny
* Camera
6 each onions
white and green, diced
Camera
1 each cucumbers
peeled, diced
Camera
Dressing
½ cup lemon juice
Camera
½ cup tarragon vinegar
Camera
¾ cup olive oil
Camera
1 x lemon zest
grated
* Camera
2 cloves garlic
minced
Camera
1 x salt
to taste
* Camera
1 x black pepper
freshly ground, to taste
* Camera

Ingredients

Amount Measure Ingredient Features
Salad
1 can green beans
or 15 1/2 oz, tiny, blue lake stringless
* Camera
1 can carrots
(15 oz.) belgian, baby, extra tiny
* Camera
1 can beets
(15 oz.), tiny
* Camera
6 each onions
white and green, diced
Camera
1 each cucumbers
peeled, diced
Camera
Dressing
118 ml lemon juice
Camera
118 ml tarragon vinegar
Camera
177 ml olive oil
Camera
1 x lemon zest
grated
* Camera
2 cloves garlic
minced
Camera
1 x salt
to taste
* Camera
1 x black pepper
freshly ground, to taste
* Camera

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

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Nutrition Facts

Serving Size 321g (11.3 oz)
Amount per Serving
Calories 44982% 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?
 

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