Mixed Vegetable Salad
A delicious marinated salad. Enjoy as part of a healthy lunch served with a whole-wheat pita or chicken.
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Ingredients
| 1 | bunch | fresh broccoli (cut into flowerets) |
| 1 | small head cauliflower (cut into flowerets) | |
| 1 | can | pimento (chopped) |
| 1⁄4 | tsp | dried oregano (crushed) |
| 1⁄4 | tsp | dried basil (crushed) |
| 1⁄8 | tsp | salt |
| 2 | tbsp | grated Parmesan cheese (optional) |
| 1 | c | sliced green onions |
| 1 | c | peas (thawed or fresh) |
| 1 | c | mayonnaise |
| 1⁄4 | c | vegetable oil |
| 1⁄4 | c | cider vinegar |
| 2 | c | Stonyfield Organic Fat Free Plain Yogurt |
| 1⁄2 | lb | mushrooms (sliced) |
Directions
Combine broccoli, cauliflower, mushrooms, pimentos, green onion and peas in a bowl.
In a separate bowl combine mayonnaise, yogurt, oil, vinegar, parmesan cheese, oregano, basil and salt.
Pour over vegetables and toss.
Refrigerate for at least an hour before serving.
Nutrition Information
|
180
CALORIES
|
10g
TOTAL FAT
|
7g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
180
90
|
||
| % Daily Value* | ||
| Total Fat | 10g | |
| Saturated Fat | 1g | |
| Cholesterol | 5mg | |
| Sodium | 135mg | |
| Total Carbohydrate | 18g | |
| Dietary Fiber | 5g | |
| Sugars | 9g | |
| Protein | 7g | |
| Vitamin A | 20% | |
| Vitamin C | 170% | |
| Calcium | 15% | |
| Iron | 8% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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