Chopped Vegetable Confetti Salad
- Minutes to Prepare:
- Number of Servings: 10
Ingredients
4 cup roughly chopped cauliflower4 cup roughly chopped broccoli2 cup roughly chopped carrot2 cup roughly chopped celery1 red pepper, roughly chopped (74g)1 cup roughly chopped onion2 garlic cloves, minced1/4 cup apple cider vinegar3 tbsp olive oil2 tsp Italian seasoning1 tsp salt1/4 tsp ground black pepper
1. Place cauliflower into a food processor and pulse until it's very finely diced. Pour into a large bowl.
2. Repeat with broccoli and remaining vegetables (through onion), one at a time.
3. In a small bowl, whisk together garlic and vinegar. Whisk in olive oil and remaining ingredients.
4. Pour over vegetables and toss well.
5. Refrigerate for an hour or so.
Serving Size: Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user LEMONHEAD24.
2. Repeat with broccoli and remaining vegetables (through onion), one at a time.
3. In a small bowl, whisk together garlic and vinegar. Whisk in olive oil and remaining ingredients.
4. Pour over vegetables and toss well.
5. Refrigerate for an hour or so.
Serving Size: Makes 10 servings.
Number of Servings: 10
Recipe submitted by SparkPeople user LEMONHEAD24.
Nutritional Info Amount Per Serving
- Calories: 78.9
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 292.9 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 3.7 g
- Protein: 2.7 g
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