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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 4.9
  • Total Fat: 0.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 0.4 mg
  • Total Carbs: 1.1 g
  • Dietary Fiber: 0.2 g
  • Protein: 0.1 g

View full nutritional breakdown of Vegetable Salad calories by ingredient
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Vegetable Salad

Submitted by: BYEPOUNDS

Introduction

There are many different ways to make this. Basically, it's take raw vegetables and chop them up. A few, many, different kinds. I've used caltiflower, brocolli, celery, onion, tomato, green beans, carrots, mushrooms, if you wish add cooked spaghetti. Make a big amount, and add some salad dressing, usually, I like the italian, any kind will be good. There are many different ways to make this. Basically, it's take raw vegetables and chop them up. A few, many, different kinds. I've used caltiflower, brocolli, celery, onion, tomato, green beans, carrots, mushrooms, if you wish add cooked spaghetti. Make a big amount, and add some salad dressing, usually, I like the italian, any kind will be good.
Number of Servings: 6

Ingredients

    1 head of caltiflower, cut up
    2 bunches of broccoli, cut up
    1 pint container of cherry tomato
    5 stalks of celery, cut up
    20 minature carrots chopped up
    1/2 cup onion
    1 16 oz bottle of Italian Dressing diet or low fat

Directions

Clean the vegetables and cut them or chop them. Put them in a bowl. Add the Italian Dressing and let set overnight. Stir about every two hours. This can be prepared ahead of time. Very tasty. Very colorful. I have gotten more compliments on the recipe if I cut the vegetables into a smaller size.

Number of Servings: 6

Recipe submitted by SparkPeople user BYEPOUNDS.






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