Recipe
Salad
Garden Patch Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| ½ c. unpeeled diced zucchini | ||
| 1 c. diced fresh tomatoes | ||
| ½ c. diced green bell pepper | ||
| ½ c. diced onion | ||
| ½ c. chopped radishes | ||
| ½ c. thinly sliced carrots | ||
| ½ c. thinly sliced celery | ||
| ¼ c. fat-free French dressing | ||
| 2 tbsp. fat-free Italian dressing | ||
| 1 tbsp. fresh parsley or 1 tsp dried parsley flakes |
Directions
- In a large bowl, combine zucchini, tomatoes, green pepper, onion, radishes, carrots and celery.
- In a small bowl, combine French dressing, Italian dressing and parsley.
- Pour dressing mixture over vegetables. Mix gently to combine. Cover and refrigerate for at least 20 minutes. Gently stir again just before serving.
Nutrition facts
Servings
60 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 270mg
- Total Carbohydrates: 14g
- Protein: 2g
Daily Values
0%
Vitamin A 70%
0%
Vitamin C 50%
0%
Iron 4%
0%
Calcium 4%
Recipe Source:
30 meals, 30 minutes.