No Cook Harvest Vegetable Salad
Serves8 (1 cup each)
SWAP ScoreWhat's this?
Ingredients
- 3 cups cauliflower, chopped
- 2 cups broccoli, chopped
- 1 15-ounce can beans, kidney, drained and rinsed
- 2 carrots, sliced
- 1 cup olives, pitted, chopped
- 2 green onions, sliced
- 1/4 cup red wine vinegar
- 1/4 cup canola oil
- 1 tablespoon cilantro, chopped
- 1 clove garlic, minced
- 1 teaspoon sugar
- 1/2 teaspoon basil, dried
Directions
- In large bowl, combine cauliflower, broccoli, beans, carrots, olives, and onions.
- In a small jar with a tight fitting lid, combine remaining ingredients and shake well.
- Pour dressing over vegetables and stir to coat. Cover and refrigerate 1 to 4 hours to marinate, tossing occasionally.
Recipe Tips
The dressing will soften the hard vegetables as they marinate.
Nutrition Facts
No Cook Harvest Vegetable Salad
Amount Per Serving (1 cup eachg)
Calories 167
Calories from Fat 81
% Daily Value*
Total Fat 9g
14%
Saturated Fat 1g
5%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Sodium 144mg
6%
Potassium 500mg
14%
Total Carbohydrates 18g
6%
Dietary Fiber 5g
20%
Sugars 3g
Protein 6g
12%
Vitamin A
16%
Vitamin C
46%
Vitamin D0%
Calcium
8%
Iron
14%
* Percent Daily Values are based on a 2000 calorie diet.
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