Vegetable salad base

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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 24.8
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 6.9 mg
  • Total Carbs: 4.9 g
  • Dietary Fiber: 1.5 g
  • Protein: 1.9 g

View full nutritional breakdown of Vegetable salad base calories by ingredient


Introduction

I like to chop my vegetables at the beginning of the week and store it in the refrigerator. My salad is ready to add to any meal. Add your dressing of choice. I like to chop my vegetables at the beginning of the week and store it in the refrigerator. My salad is ready to add to any meal. Add your dressing of choice.
Number of Servings: 3

Ingredients

    1 cup, pieces or slices Mushrooms, fresh
    1 cup Squash - Yellow and Zucchini
    1 cucumber (8-1/4") Cucumber (with peel)

Directions

Spiral slice the cucumber. Use a veggie noodle slicer to cut the squash into noodles. Add the sliced mushrooms.


Serving Size: makes 3-1 cup servings