Hearty Vegetable Salad with Herb Dressing

Name: Hearty Vegetable Salad with Herb Dressing
Yield: 8 servings
Ingredients: 3 cups cauliflower florets (fresh or frozen, thawed); 2 cups broccoli florets (fresh or frozen, thawed); 1 can red kidney beans, low-sodium (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; dried basil (1/2 teaspoon, optional)

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

Yield: 8 servings
Serving size: 1 cup, 1/8 of recipe (170g)
Rating: 2.96 of 5 (28 ratings)

Food groups

Vegetables: 1 1/4 cups

Ingredients

3 cups cauliflower florets (fresh or frozen, thawed)
2 cups broccoli florets (fresh or frozen, thawed)
1 can red kidney beans, low-sodium (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
dried basil (1/2 teaspoon, optional)

Directions

Wash hands with soap and water.
In large bowl, combine all salad ingredients.
In a small jar with a tight fitting lid, combine all dressing ingredients and shake well.
Pour dressing over vegetables and stir to coat vegetables.
Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.

Nutrition per serving

Nutrient	Amount
Total Calories	157.75
Total Fat	9.28 g
Saturated Fat	1.48 g
Monounsaturated Fat	4 g
Polyunsaturated Fat	3 g
Linoleic Acid	3 g
α-Linolenic Acid	0.4 g
Omega 3 - EPA	0 g
Omega 3 - DHA	0 g
Cholesterol	0 mg
Carbohydrates	15.04 g
Dietary Fiber	5.08 g
Total Sugars	3.48 g
Added Sugars included	1 g
Protein	4.61 g
Calcium	59 mg
Potassium	402 mg
Sodium	220.22 mg
Copper	0 mg
Iron	2 mg
Magnesium	31 mg
Phosphorus	100 mg
Selenium	1 mg
Zinc	1 mg
Vitamin A	132 mcg
Vitamin B6	0.2 mg
Vitamin B12	0 mcg
Vitamin C	43 mg
Vitamin D	0 mcg
Vitamin E	2 mg
Vitamin K	50 mcg
Folate	58 mcg
Thiamin	0.1 mg
Riboflavin	0.1 mg
Niacin	1 mg
Choline	43 mg

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Source

Recipe by: Montana State University Extension Service

Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/hearty-vegetable-salad-herb-dressing. Federal works are public domain in the United States.