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Carrot Confetti Salad

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Submitted by tajuane

YIELD

4 servings

PREP

10 min

COOK

0 min

READY

10 min

Ingredients

2 473
CUPS ML CARROTS
raw, scrubbed, slivered
1 237
CUP ML RED CABBAGE
trimmed, shredded
1 237
CUP ML ZUCCHINI
raw, scrubbed, slivered
½ 118
CUP ML SCALLIONS, SPRING OR GREEN ONIONS
finely chopped
Dressing
4 6E+1
TABLESPOONS ML VINAIGRETTE
low-fat *
1 1
PINCH PINCH DILL WEED
dried *
1 1
X X SALT AND BLACK PEPPER
to taste *

Directions

Toss all vegetables in large salad bowl with dressing.

Chill and serve.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 125g (4.4 oz)
Amount per Serving
Calories 40 6% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 54mg 2%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 223% • Vitamin C 36%
Calcium 4% • Iron 4%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Carb, Low Sodium
 

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