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Mixed Summer Vegetable Salad

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Submitted by Car55

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

Ingredients

1 237
CUP ML CORN
fresh or frozen
1 237
CUP ML GREEN BEANS
julienned
1 237
CUP ML CARROTS
julienned
1 237
CUP ML ZUCCHINI
julienned
1 237
CUP ML YELLOW SUMMER SQUASH
julienned *
½ 118
CUP ML ONIONS
mild, thinly sliced
1 237
CUP ML SALAD DRESSING, FAT-FREE
oil-free *
1 1
X X BLACK PEPPER
to taste *

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 43 9% 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?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
 

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