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Nutritional Info

Servings Per Recipe: 4
Amount Per Serving
Calories: 174.4

Total Fat: 14.0 g
Cholesterol: 0.0 mg
Sodium: 62.7 mg
Total Carbs: 11.4 g
Dietary Fiber: 3.0 g
Protein: 2.7 g

View full nutritional breakdown of Fresh Veggie Salad calories by ingredient

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Fresh Veggie Salad

Submitted by: KDKOSMO

Introduction

I'm trying to eat more raw foods, vegetables specifically. And this is a tasty way to do it! I'm trying to eat more raw foods, vegetables specifically. And this is a tasty way to do it!

Minutes to Prepare: 15

Number of Servings: 4

Ingredients

1 cup cherry tomatoes, cut in half

Broccoli, fresh, 1 spear, including stalk/stem

Celery, raw, .5 cup, diced

Carrots, raw, 3 large, diced

Mushrooms, fresh, 2 cup, cut in half

Olive Oil, 4 tbsp

Balsamic vinegar, 4 tbsp

Seasonings to taste (I used oregano, basil, parsley, pepper and red pepper flakes)

Directions

Prepare produce by washing and dicing or chopping into bite-sized pieces. Mix with olive oil and balsamic vinegar (or any other vinegar you prefer - red wine vinegar would be great!). Season to your taste buds and enjoy!

Serving Size: 4 servings about 1.75 to 2 cups each

Number of Servings: 4

Recipe submitted by SparkPeople user KDKOSMO.

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