- Serves: 10; 1/2 cup per serving
Description
This pretty, quick-to-prepare, and divine-tasting salad is perfect for potlucks and picnics. Vary the vegetables and dressings for different flavors.
Ingredients
1 1/2 cups diced raw broccoli florets
1 1/2 cups diced raw cauliflower florets
1 medium zucchini, sliced (about 1 cup)
12 baby carrots, sliced (about 1 cup)
1/2 cup matchstick-size slices yellow onion
1 recipe Balsamic Vinaigrette [MAKE HYPERLINK] or 1 cup low-fat, low-sodium Italian dressing
1 1/2 cups diced raw cauliflower florets
1 medium zucchini, sliced (about 1 cup)
12 baby carrots, sliced (about 1 cup)
1/2 cup matchstick-size slices yellow onion
1 recipe Balsamic Vinaigrette [MAKE HYPERLINK] or 1 cup low-fat, low-sodium Italian dressing
Cooking Instructions
In a large glass or ceramic bowl, stir together all the ingredients except the vinaigrette.
Pour in the vinaigrette, stirring well. Cover and refrigerate for 6 to 24 hours, stirring occasionally.
Pour in the vinaigrette, stirring well. Cover and refrigerate for 6 to 24 hours, stirring occasionally.
- Nutritional Analysis
- Per serving
- Calories Per Serving
- 51
- Total Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Monounsaturated Fat
- 1.5 g
- Sodium
- 23 mg
- Carbohydrates
- 6 g
- Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 1 g
1 vegetable, 1/2 fat
This recipe is reprinted with permission from the American Heart Association Low-Salt Cookbook, Third Edition, Copyright © 2006 by the American Heart Association. Published by Clarkson Potter/Publishers, a division of Random House, Inc. Available from booksellers everywhere.
