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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 54.6
  • Total Fat: 2.4 g
  • Cholesterol: 2.3 mg
  • Sodium: 548.9 mg
  • Total Carbs: 6.4 g
  • Dietary Fiber: 1.5 g
  • Protein: 2.7 g

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

Submitted by: IAHAWKEYEFAN.4
Low Calorie Vegetable Salad

Introduction

This salad can be adopted in many different ways. You could add a variety of other vegetables or even pasta if you want to make it a pasta salad. I also put this on top of lettuce for an instant salad with little salad dressing but lots of flavor! You could save fat in the recipe if you eliminate the parmesan cheese, but I like it for flavor and texture. Additionally, you could use Ranch or another type of dressing if you like. This makes 10 nice size servings! Yummy!!! This salad can be adopted in many different ways. You could add a variety of other vegetables or even pasta if you want to make it a pasta salad. I also put this on top of lettuce for an instant salad with little salad dressing but lots of flavor! You could save fat in the recipe if you eliminate the parmesan cheese, but I like it for flavor and texture. Additionally, you could use Ranch or another type of dressing if you like. This makes 10 nice size servings! Yummy!!!
Number of Servings: 10

Ingredients

    1/2 C. Broccoli, raw - chopped
    1/4 C. Cauliflower, raw - chopped
    1/2 C. Green Peppers, raw - chopped
    1/4 C. Onions, raw - diced
    4 Tbsp. Green Olives (pre-sliced) about 60 grams
    2 Tbsp. Black Olives (pre-sliced in can) about 64 grams
    7 Tbsp. Mushrooms (pre-sliced canned) about 113 grams
    1 pickel (1/2) *Kosher Dill Halves - Claussen - diced
    1 Red Ripe Tomatoes - chopped
    1 Boiled Egg White - chopped
    6 Baby Carrots, raw - chopped
    1/4 C. Celery, raw - chopped
    4 Tbsp. Parmesan Cheese, grated,
    14 Tbsp. *Kraft Fat Free Italian Salad Dressing

Directions

Chop up all vegetables and add canned ingredients. Top with salad dressing and cheese and stir. Refrigerate leftovers.

Number of Servings: 10

Recipe submitted by SparkPeople user IAHAWKEYEFAN.4.






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