Rainbow Veggie Salad
This easy and colorful salad tastes best after marinating it overnight. Enjoy it as a side dish at lunch or dinner.
营养成分（每份）
每份数值 · 每份分量: 2/3 cup (106g)
96
卡路里
6g
蛋白质
18g
碳水
1g
脂肪
6g
膳食纤维
4g
糖
257mg
钠
饱和脂肪 0 g · 胆固醇 0 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 kidney beans, low-sodium
1 can (15.5 ounces) · drained and rinsed
black beans, low-sodium
1 can (15.5 ounces) · drained and rinsed
carrots
3 · scrubbed and sliced
yellow squash
1 medium · washed and sliced
zucchini
1 medium · washed and sliced
light Italian dressing
1/2 cup
black pepper
1/2 teaspoon
步骤
- 1
Wash hands with soap and water.
- 2
Mix all the vegetables together in a large bowl.
- 3
Pour dressing over vegetables.
- 4
Sprinkle with pepper.
- 5
Stir gently, coating all vegetables.
- 6
Cover and refrigerate at least 8 hours.
来源: USDA MyPlate Kitchen · 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program
Nutrola AI营养追踪应用的一部分 — 每个食谱都有经过验证的宏量营养素，一键记录。
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