Garden Medley Salad
This salad can be served as is, or you can toss it with mixed greens or fresh spinach. Cooked chicken or ham can be added to make this a main-dish salad.
INGREDIENTS | SERVES 4
- 1 cup sliced carrots
- 3 stalks celery, chopped
- 1 cup small cauliflower florets
- ¼ cup chopped green onion
- 1 yellow bell pepper, chopped
- 1 cup grape or cherry tomatoes
- 1 cup chopped cucumber
- ⅓ cup Italian Salad Dressing
In medium bowl, combine all ingredients except Salad Dressing and toss to blend.
Drizzle Salad Dressing over all; toss to coat.
Serve immediately, or cover and chill 2–3 hours before serving to blend flavors.
Fat: 8.82 grams
Saturated Fat: 1.23 grams
Carbohydrates: 10.62 grams
Sodium: 147.38 mg
Vegetables for Salads
Most vegetables can be used raw in salads, as long as they are sliced thinly or broken or cut into small pieces. If you'd like, you could blanch the vegetables before adding to the salad. Drop the prepared vegetables into boiling water for 30–40 seconds, then immediately plunge into ice water to stop the cooking.