Mixed Vegetable Salad
Try this Mixed Vegetable Salad recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 1
lunch
salad
spring
lunch
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- black pepper to taste
- 1 c julienned carrots
- 1 c julienned yellow squash
- 1/2 c thinly sliced mild onion [i
- 1 c whole kernel corn; (fresh or
- 1 c julienned string beans [i
- 1 c julienned red bell pepper
- 1 c oil-free salad dressing
- 1 c julienned zucchini
- Carbohydrate 0.06481 g
- Cholesterol 0 mg
- Fat 0.00326 g
- Fiber 0.0265 g
- Protein 0.01095 g
- Saturated Fat 0.00098 g
- Serving Size 1 1 Serving (0g)
- Sodium 0.044 mg
- Sugar 0.03831 g
- Trans Fat 0.00014 g
- Calories 0 calories
Source: Vegetarian Times Complete Cookbook Bring a pot of water to a boil - blanch the corn, string beans and carrots (drop them in for 3-4 minutes until just tender/crisp). Drain them, and mix together with the rest of the ingredients and refrigerate. I couldnt get a nice looking yellow squash so I just added more of the other ingredients and I used a lemon/pepper vinegrette that I had handy as the dressing. Yummy and beautiful! Posted to JEWISH-FOOD digest by syschwartz@juno.com (Sarah J Schwartz) on Oct 2, 1998,
