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Harvest Vegetable Salad II

Harvest Vegetable Salad II

27 Ratings
27 Ratings
Recipe Image
MyPlate Kitchen
Makes: 8 servings
Total Cost: $$$$

Make this vegetable salad ahead of time and allow the flavors to blend in the refrigerator for a few hours before serving.

Ingredients

  • 3 cups cauliflower florets (fresh or frozen thawed)
  • 2 cups broccoli florets (fresh or frozen thawed)
  • 1 can red kidney beans (15 1/2 ounce, drained)
  • 2 carrots, sliced diagonally (medium)
  • 1 cup olives, large pitted (sliced)
  • 2 green onion (sliced)
  • 1/4 cup red wine vinegar
  • 1/4 cup vegetable oil (or olive oil)
  • 1 tablespoon cilantro or parsley (chopped)
  • 1 clove garlic (minced)
  • 1 teaspoon sugar
  • 1/2 dried basil (1/2 teaspoon, optional)

Directions

1. In large bowl, combine all salad ingredients.

2. In a small jar with a tight fitting lid, combine all dressing ingredients and shake well.

3. Pour dressing over vegetables and stir to coat vegetables. Cover; refrigerate 1 to 4 hours to marinate, tossing occasionally.

Source: Montana State University Extension Service, Montana Extension Nutrition Education Program
Website Recipes

Nutrition Information

Serving Size: 1 cup, 1/8 of recipe (170g)
Nutrients Amount
Total Calories 174
Total Fat 9 g
Saturated Fat 1 g
Cholesterol 0 mg
Sodium 281 mg
Carbohydrates 19 g
Dietary Fiber 6 g
Total Sugars 3 g
Added Sugars included 1 g
Protein 6 g
Vitamin D 0 mcg
Calcium 56 mg
Iron 3 mg
Potassium 456 mg
N/A - data is not available
Nutrients Amount
Total Calories 174
Total Fat 9 g
Saturated Fat 1 g
Monounsaturated Fat 4 g
Polyunsaturated Fat 3 g
Linoleic Acid 3 g
α-Linolenic Acid 0.5 g
Omega 3 - EPA 0 mg
Omega 3 - DHA 0 mg
Cholesterol 0 mg
Carbohydrates 19 g
Dietary Fiber 6 g
Total Sugars 3 g
Added Sugars included 1 g
Protein 6 g
Minerals
Calcium 56 mg
Potassium 456 mg
Sodium 281 mg
Copper 209 mcg
Iron 3 mg
Magnesium 38 mg
Phosphorus 114 mg
Selenium 2 mcg
Zinc 1 mg
Vitamins
Vitamin A 138 mcg RAE
Vitamin B6 0.2 mg
Vitamin B12 0 mcg
Vitamin C 37 mg
Vitamin D 0 mcg
Vitamin E 1 mg
Vitamin K 46 mcg
Folate 109 mcg DFE
Thiamin 0.1 mg
Riboflavin 0.1 mg
Niacin 1 mg
Choline 40 mg
Note: only nutrients that are available will show on this display

MyPlate Food Groups

Vegetables 1 1/4 cups
Protein Foods 1 ounces

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