Recipe
Salad
Marinated Vegetable Blend
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 14
| Quantity | Ingredient | Add |
|---|---|---|
| 2 c. bite-size broccoli florets | ||
| 2 c. bite-size cauliflower florets | ||
| 2 c. baby carrots | ||
| 2 c. cherry tomatoes | ||
| 1 medium cucumber, peeled and chunked | ||
| 1 (4.5 oz) jar whole mushrooms, drained | ||
| ⅔ c. Hy-Vee Select olive oil | ||
| ⅓ c. Hy-Vee Hy-Vee Select white wine vinegar | ||
| ½ tsp. Hy-Vee garlic salt | ||
| ¾ tsp. Hy-Vee granulated sugar | ||
| Hy-Vee ground pepper, to taste |
Directions
- In a large serving bowl combine broccoli, cauliflower, carrots, tomatoes, cucumber and mushrooms.
- In a medium mixing bowl, whisk together oil, vinegar, garlic salt, sugar and pepper. Pour over vegetable mixture. Toss gently to coat.
- Cover and refrigerate 4 hours or overnight to marinate.
Nutrition facts
Servings
130 Calories per serving
Amounts Per Serving
- Total Fat: 12g
- Cholesterol: 0mg
- Sodium: 115mg
- Total Carbohydrates: 5g
- Protein: 1g
Daily Values
0%
Vitamin A 60%
0%
Vitamin C 35%
0%
Iron 2%
0%
Calcium 2%