Yield: 8 Servings | Serving Size: 1 cup

A bowl of Harvest Vegetable Salad.

Cost/Serving: $1.15

Ingredients:

3 cups fresh or frozen (thawed) cauliflower florets

2 cups fresh or frozen (thawed) broccoli florets

1 1/2 cups cooked red kidney beans or 1 (15-ounce) can red kidney beans, drained and rinsed

2 medium carrots, sliced diagonally

1/2 - 1 cup sliced large, pitted olives

2 green onions, sliced

 

Dressing

1/4 cup red wine vinegar

1 1/2 Tablespoons olive oil or vegetable oil

1 Tablespoon chopped fresh parsley or cilantro (optional)

1 clove garlic, minced

1 teaspoon sugar

1/2 teaspoon dried basil (optional)

Salt to taste (optional)

 

Directions: 

  1. Wash all vegetables. Trim or peel as needed. Cut into bite-sized pieces.
  2. In a large bowl, combine all salad ingredients.
  3. In a small jar with a tight-fitting lid, combine all dressing ingredients and shake well.
  4. Pour dressing over vegetables and stir to coat.
  5. Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally. Add salt to taste (no more than 1/4 teaspoon), if desired.

 

Nutrition Facts: Servings: 8, Serving Size: 1 cup
Amount per serving: Calories 110, Total Fat 4g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 100mg, Total Carbohydrate 14g, Dietary Fiber 4g, Total Sugars 3g (Incl.0g Added Sugars), Protein 5g

 

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