午餐简单

Bean and Vegetable Salad

Name: Bean and Vegetable Salad
Prep time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 1/2 head red cabbage; 1/2 head romaine lettuce; 3 medium carrot; 1 medium cucumber; 1 medium green pepper; 2 broccoli stalks; 3 medium tomatoes; 3 cans (15.5 ounces each) low-sodium kidney beans or garbanzo beans; 6 ounces low-fat cheddar cheese, grated; 1/4 cup fat-free salad dressing

Crunchy and colorful, this salad is packed with vegetables, flavor, and vitamins C and A.

20 min12 份

营养成分（每份）

每份数值 · 每份分量: 1/12 of recipe

209

卡路里

14g

蛋白质

31g

碳水

脂肪

10g

膳食纤维

糖

325mg

钠

饱和脂肪 2 g · 胆固醇 11 mg

圆环显示一份食物占2,000卡路里参考日的比例。在Nutrola应用中，它们会按照你自己的目标填充。

食材

red cabbage
1/2 head
romaine lettuce
1/2 head
carrot
3 medium
cucumber
1 medium
green pepper
1 medium
broccoli stalks
2
tomatoes
3 medium
low-sodium kidney beans or garbanzo beans
3 cans (15.5 ounces each)
low-fat cheddar cheese, grated
6 ounces
fat-free salad dressing
1/4 cup

步骤

1
Wash hands with soap and water.
2
Wash vegetables.
3
Thickly slice red cabbage, tear lettuce into pieces, peel and grate (or slice) carrots and cucumber
4
Dice the green pepper.
5
Cut broccoli into florets and tomato into wedges.
6
Combine all salad ingredients in a bowl.
7
Add salad dressing and toss together lightly just before serving.

来源: USDA MyPlate Kitchen · Wellness Ways Resource Book, Adapted from Main Dish Salad University of Illinois Extension Service

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