Crunchy Vegetable Salad
Nutritional Info
- Servings Per Recipe: 5
- 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
View full nutritional breakdown of Crunchy Vegetable Salad calories by ingredient
Introduction
Use any crunchy vegetable on hand! Use any crunchy vegetable on hand!Number of Servings: 5
Ingredients
-
* Every thing was thinly sliced with a Mandolin *
1/4 cup - White Onion
2 medium - Celery Stalks
1/2 small - Turnip
1.5 large - Radish
6 - Baby Carrots
1/4 - Red Bell Pepper
1/4 - Yellow Bell Pepper
14 slices - Cucumber with peel
10 small - Broccoli Florets (not thinly sliced) - cut bite size
12 small - Cherry Tomato's - QUARTERED
3 oz - Cubed Old Cheddar Cheese
5 Tbsp - Kraft - Calorie Wise - Greek, Feta & Oregano Dressing
Tips
You can add any crunchy vegetable you like. I find the longer you let the salad sit the better the taste is (which means you can make it the night before!) Adding herbs enhances the flavors as well.
You can make it as chunky as you want or as thin. For the dressing you really only want to coat the salad. Not drown it. I've done both & found less is definitively better!
Also... mushroom's don't go well in this salad. They seem to get slimy & very unappealing!
Enjoy!
Directions
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.