Overnight Vegetable Salad Recipe

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Overnight Vegetable Salad
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Ingredients:

Directions:

  1. Place mixed vegetables in a steamer basket over 1 in. of water in a saucepan. Bring to a boil. Cover and steam for 6-8 minutes or until crisp-tender. Transfer to a large bowl. Add the kidney beans, celery, green pepper and onion; mix well.
  2. In a small saucepan, combine the sugar, flour, salt and pepper. Stir in the vinegar and mustard until blended. Bring to a boil; cook and stir for 2 minutes or until thickened. Cool. Pour over vegetables and toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon. Yield: 8 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 41.09 Kcal (172 kJ)
Calories from fat 1.33 Kcal
% Daily Value*
Total Fat 0.15g 0%
Sodium 259.94mg 11%
Potassium 105.83mg 2%
Total Carbs 8.64g 3%
Sugars 4.87g 19%
Dietary Fiber 1.4g 6%
Protein 1.01g 2%
Vitamin C 16.6mg 28%
Iron 0.2mg 1%
Calcium 15.5mg 2%
Amount Per 100 g
Calories 54.73 Kcal (229 kJ)
Calories from fat 1.78 Kcal
% Daily Value*
Total Fat 0.2g 0%
Sodium 346.25mg 11%
Potassium 140.97mg 2%
Total Carbs 11.51g 3%
Sugars 6.49g 19%
Dietary Fiber 1.86g 6%
Protein 1.34g 2%
Vitamin C 22.2mg 28%
Iron 0.2mg 1%
Calcium 20.6mg 2%

* 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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Recipe Tags

Weightwatchers Points

  • 0.6
    Points
  • 1
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free

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