Crunchy Vegetable Salad
- Minutes to Prepare:
- Number of Servings: 5
Ingredients
* Every thing was thinly sliced with a Mandolin *1/4 cup - White Onion2 medium - Celery Stalks1/2 small - Turnip1.5 large - Radish6 - Baby Carrots1/4 - Red Bell Pepper1/4 - Yellow Bell Pepper14 slices - Cucumber with peel10 small - Broccoli Florets (not thinly sliced) - cut bite size12 small - Cherry Tomato's - QUARTERED3 oz - Cubed Old Cheddar Cheese5 Tbsp - Kraft - Calorie Wise - Greek, Feta & Oregano Dressing
This time around I thinly sliced all Vegetables except the broccoli florets & cherry tomatos.
Dice or thinly slice vegetable's & cheese & add to a 2 quart bowl.
Add the Kraft Dressing.
Mix Well.
Let sit for 30min or longer for the flavor's to mingle. Can eat right away as well.
Serving Size: Makes 5, 1 cup servigs
Number of Servings: 5
Recipe submitted by SparkPeople user SKY_SPIRIT.
Dice or thinly slice vegetable's & cheese & add to a 2 quart bowl.
Add the Kraft Dressing.
Mix Well.
Let sit for 30min or longer for the flavor's to mingle. Can eat right away as well.
Serving Size: Makes 5, 1 cup servigs
Number of Servings: 5
Recipe submitted by SparkPeople user SKY_SPIRIT.
Nutritional Info Amount Per Serving
- Calories: 137.6
- Total Fat: 10.4 g
- Cholesterol: 14.2 mg
- Sodium: 331.8 mg
- Total Carbs: 6.5 g
- Dietary Fiber: 1.7 g
- Protein: 5.3 g
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