LunchMedium

Hearty Vegetable Salad with Herb Dressing

Name: Hearty Vegetable Salad with Herb Dressing
Prep time: 20 min
Cook time: 240 min
Total time: 260 min
Yield: 8
Ingredients: 3 cups cauliflower florets; 2 cups broccoli florets; 1 can red kidney beans, low-sodium; 2 carrots, sliced diagonally; 1 cup olives, large pitted; 2 green onion; 1/4 cup red wine vinegar; 1/4 cup vegetable oil; 1 tablespoon cilantro or parsley; 1 clove garlic; 1 teaspoon sugar; dried basil

Make this vegetable salad ahead of time and allow the flavors to blend in the refrigerator for a few hours before serving.

4 h 20 min8 servings

Nutrition Facts (per serving)

Values are per serving · Serving Size: 1 cup, 1/8 of recipe (170g)

158

Calories

Protein

15g

Carbs

Fat

Fiber

Sugar

220mg

Sodium

Saturated Fat 1 g · Cholesterol 0 mg

Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.

Ingredients

cauliflower florets
3 cups · fresh or frozen, thawed
broccoli florets
2 cups · fresh or frozen, thawed
red kidney beans, low-sodium
1 can · 15 1/2 ounce, drained
carrots, sliced diagonally
2 · medium
olives, large pitted
1 cup · sliced
green onion
2 · sliced
red wine vinegar
1/4 cup
vegetable oil
1/4 cup · or olive oil
cilantro or parsley
1 tablespoon · chopped
garlic
1 clove · minced
sugar
1 teaspoon
dried basil
1/2 teaspoon, optional

Instructions

1
Wash hands with soap and water.
2
In large bowl, combine all salad ingredients.
3
In a small jar with a tight fitting lid, combine all dressing ingredients and shake well.
4
Pour dressing over vegetables and stir to coat vegetables. Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.

Source: USDA MyPlate Kitchen · Montana State University Extension Service

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