Chopped Vegetable Confetti Salad
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Chopped Vegetable Confetti Salad calories by ingredient
Introduction
A vibrantly colorful salad of broccoli, cauliflower, red pepper and carrots. Recipe found on fooddonelight.com A vibrantly colorful salad of broccoli, cauliflower, red pepper and carrots. Recipe found on fooddonelight.comNumber of Servings: 10
Ingredients
-
4 cup roughly chopped cauliflower
4 cup roughly chopped broccoli
2 cup roughly chopped carrot
2 cup roughly chopped celery
1 red pepper, roughly chopped (74g)
1 cup roughly chopped onion
2 garlic cloves, minced
1/4 cup apple cider vinegar
3 tbsp olive oil
2 tsp Italian seasoning
1 tsp salt
1/4 tsp ground black pepper
Directions
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.