Back to Search

Harvest Vegetable Salad II

Recipe Image
Add To Favorites

Harvest Vegetable Salad II
En Español

Fivestar Rating
(29 votes)
Recipe Total Cost
  • Makes: 8 servings

Make this vegetable salad ahead of time and allow the flavors to blend in the refrigerator for a few hours before serving.

Ingredients

  • 3 cups cauliflower florets (fresh or frozen thawed)
  • 2 cups broccoli florets (fresh or frozen thawed)
  • 1 can red kidney beans (15 1/2 ounce, drained)
  • 2 carrots, sliced diagonally (medium)
  • 1 cup olives, large pitted (sliced)
  • 2 green onion (sliced)
  • 1/4 cup red wine vinegar
  • 1/4 cup vegetable oil (or olive oil)
  • 1 tablespoon cilantro or parsley (chopped)
  • 1 clove garlic (minced)
  • 1 teaspoon sugar
  • 1/2 dried basil (1/2 teaspoon, optional)

Directions

1. In large bowl, combine all salad ingredients.

2. In a small jar with a tight fitting lid, combine all dressing ingredients and shake well.

3. Pour dressing over vegetables and stir to coat vegetables. Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.

Source: Montana State University Extension Service, Montana Extension Nutrition Education Program
Website Recipes

Nutrition Information

Serving Size: 1 cup, 1/8 of recipe (170g)
Nutrients Amount
Total Calories 174
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 281 mg
Carbohydrates 19 g
Dietary Fiber 6 g
Total Sugars 3 g
Added Sugars included 1 g
Protein 6 g
Vitamin D 0 mcg
Calcium 56 mg
Iron 3 mg
Potassium 456 mg
N/A - data is not available
Nutrients Amount
Total Calories 174
Total Fat 9 g
Saturated Fat 1 g
Monounsaturated Fat 4 g
Polyunsaturated Fat 3 g
Linoleic Acid 3 g
α-Linolenic Acid 0.5 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 19 g
Dietary Fiber 6 g
Total Sugars 3 g
Added Sugars included 1 g
Protein 6 g
Minerals
Calcium 56 mg
Potassium 456 mg
Sodium 281 mg
Copper 209 mcg
Iron 3 mg
Magnesium 38 mg
Phosphorus 114 mg
Selenium 2 mcg
Zinc 1 mg
Vitamins
Vitamin A 138 mcg RAE
Vitamin B6 0.2 mg
Vitamin B12 0 mcg
Vitamin C 37 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 46 mcg
Folate 109 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1 mg
Choline 40 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

MyPlate Food Groups
Vegetables
1 1/4 cups
Protein Foods
1 ounces
  • Plain text

    • No HTML tags allowed.
    • Lines and paragraphs break automatically.
    • Web page addresses and email addresses turn into links automatically.
    • This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.

    View our Comment Policy here.

    According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not required to a collection of information unless it displays a valid OMB control number. The valid OMB control number for this information collection is 0584-0624. The time required to complete this information will vary based upon one’s relationship to the resource being submitted. It is estimated to take 11 minutes to complete the entire survey. This includes time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. Expiration date: 5/31/2021

To leave a recipe rating, please use the star rankings at the top of the page.