Mixed Vegetable Salad

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A delicious marinated salad. Enjoy as part of a healthy lunch served with a whole-wheat pita or chicken.

180
Calories
10g
Fat
7g
Protein

Ingredients

1 bn fresh broccoli (cut into flowerets)
1 small head cauliflower (cut into flowerets)
1 cn pimento (chopped)
1/4 t dried oregano (crushed)
1/4 t dried basil (crushed)
1/8 t salt
2 T 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)
Nutrition Information: 
Calories: 
180
Calories from Fat: 
90
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%

Preparation:

Step 1

Combine broccoli, cauliflower, mushrooms, pimentos, green onion and peas in a bowl.

Step 2

In a separate bowl combine mayonnaise, yogurt, oil, vinegar, parmesan cheese, oregano, basil and salt.

Step 3

Pour over vegetables and toss.

Step 4

Refrigerate for at least an hour before serving.

Ingredients

1 bn fresh broccoli (cut into flowerets)
1 small head cauliflower (cut into flowerets)
1 cn pimento (chopped)
1/4 t dried oregano (crushed)
1/4 t dried basil (crushed)
1/8 t salt
2 T 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)
Nutrition Information: 
Calories: 
180
Calories from Fat: 
90
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%

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