Italian Veggie Salad Recipe

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Ingredients:

Serving

2 cups fresh baby carrots , quartered lengthwise
1-3/4 cups thinly sliced radishes
2 celery ribs, sliced
1 small head cauliflower, broken into florets
1 bunch broccoli, cut into florets
6 large fresh mushrooms, thinly sliced
1 can (2-1/4 oz) sliced ripe olives, drained
1 package italian salad dressing mix
1/3 cup water
1/3 cup white vinegar
1/3 cup olive oil
1 package (9 oz) hearts of romaine salad mix
pepperoncini , optional

Directions:

In a large bowl, combine the first seven ingredients. In a small bowl, whisk the dressing mix, water, vinegar and oil. Pour over vegetables; toss to coat. Cover and refrigerate for at least 4 hours.
Just before serving, place romaine in a large serving bowl. Add vegetables; toss to coat. Top with pepperoncini if desired. Yield: 16 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	81.71 Kcal (342 kJ)
Calories from fat	43.3 Kcal
		% Daily Value*
Total Fat	4.81g	7%
Sodium	71.84mg	3%
Potassium	378.08mg	8%
Total Carbs	7.91g	3%
Sugars	3.6g	14%
Dietary Fiber	3.34g	13%
Protein	2.67g	5%
Vitamin C	54.8mg	91%
Vitamin A	0.3mg	11%
Iron	0.8mg	5%
Calcium	44.8mg	4%

Amount Per 100 g
Calories	53.9 Kcal (226 kJ)
Calories from fat	28.56 Kcal
		% Daily Value*
Total Fat	3.17g	7%
Sodium	47.39mg	3%
Potassium	249.41mg	8%
Total Carbs	5.22g	3%
Sugars	2.38g	14%
Dietary Fiber	2.2g	13%
Protein	1.76g	5%
Vitamin C	36.1mg	91%
Vitamin A	0.2mg	11%
Iron	0.6mg	5%
Calcium	29.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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