Directions:
- Place the broccoli, cauliflower and carrots in a large steamer basket; place in a large saucepan over 1 in. of water. Bring to a boil; cover and steam for 4-6 minutes or until crisp-tender. Place basket in ice water for 1-2 minutes or until vegetables are cooled; drain well.
- Place the vegetables in a large resealable plastic bag. Add the tomatoes, corn and olives. In a large bowl, whisk the oil, vinegar, sherry or broth, mustard, garlic, salt and pepper. Pour over vegetables. Seal bag and turn to coat; refrigerate for at least 8 hours or overnight.
- Remove from the refrigerator 30 minutes before serving. Turn bag to coat; pour salad into a serving bowl. Serve with a slotted spoon. Yield: 15 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 172.62 Kcal (723 kJ) | ||
| Calories from fat | 136.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.21g | 23% | |
|---|---|---|---|
| Sodium | 362.15mg | 15% | |
| Potassium | 156.16mg | 3% | |
| Total Carbs | 6.78g | 2% | |
| Sugars | 2.94g | 12% | |
| Dietary Fiber | 1.52g | 6% | |
| Protein | 1.1g | 2% | |
| Vitamin C | 23.3mg | 39% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.4mg | 2% | |
| Calcium | 22.8mg | 2% | |
| Amount Per 100 g | |||
| Calories | 152.04 Kcal (637 kJ) | ||
| Calories from fat | 120.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.4g | 23% | |
|---|---|---|---|
| Sodium | 318.97mg | 15% | |
| Potassium | 137.54mg | 3% | |
| Total Carbs | 5.97g | 2% | |
| Sugars | 2.59g | 12% | |
| Dietary Fiber | 1.34g | 6% | |
| Protein | 0.97g | 2% | |
| Vitamin C | 20.5mg | 39% | |
| Vitamin A | 0.2mg | 7% | |
| Iron | 0.3mg | 2% | |
| Calcium | 20.1mg | 2% | |
* 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.
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