Overnight Vegetable Salad Recipe

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Overnight Vegetable Salad
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Ingredients
10
Count
Nutrition
128
Calories
Total time
15
Minutes
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Ingredients:

  • 2-1/2 cups fresh cauliflowerets
  • 1-1/2 cups each fresh broccoli florets , sliced fresh carrots and yellow summer squash
  • 1/2 to 3/4 cup vegetable oil
  • 1/2 cup cider vinegar
  • 2 tsp sugar
  • 1 tsp dill weed
  • 3/4 tsp salt , optional
  • 1/2 tsp garlic salt
  • 1/2 tsp pepper

Directions:

  1. In a large bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight. Yield: 12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 127.84 Kcal (535 kJ)
Calories from fat 122.65 Kcal
% Daily Value*
Total Fat 13.63g 21%
Sodium 168.58mg 7%
Potassium 81.74mg 2%
Total Carbs 1.72g 1%
Sugars 0.87g 3%
Dietary Fiber 0.48g 2%
Protein 0.7g 1%
Vitamin C 10.4mg 17%
Iron 0.2mg 1%
Calcium 6.9mg 1%
Amount Per 100 g
Calories 267.82 Kcal (1121 kJ)
Calories from fat 256.95 Kcal
% Daily Value*
Total Fat 28.55g 21%
Sodium 353.18mg 7%
Potassium 171.24mg 2%
Total Carbs 3.61g 1%
Sugars 1.82g 3%
Dietary Fiber 1.01g 2%
Protein 1.47g 1%
Vitamin C 21.7mg 17%
Iron 0.5mg 1%
Calcium 14.5mg 1%

* 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

  • 3.6
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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