Fresh Vegetable Salad Recipe

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Fresh Vegetable Salad
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  1. Mix together the first 6 ingredients in a large serving bowl.
  2. In a krudit jar, add the olive oil, parsley, vinegar, salt, ground mustard, pepper, and garlic.
  3. Put on tight fitting lid; shake vigorously to combine ingredients.
  4. Pour over salad and toss to coat.
  5. Cover and refrigerate for at least 2 hours and up to 8 hours.
  6. Serve with a slotted spoon.
  7. Add salt and pepper to taste.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 152.94 Kcal (640 kJ)
Calories from fat 126.34 Kcal
% Daily Value*
Total Fat 14.04g 22%
Sodium 235.86mg 10%
Potassium 283.76mg 6%
Total Carbs 6.14g 2%
Sugars 3.11g 12%
Dietary Fiber 2.08g 8%
Protein 1.41g 3%
Vitamin C 18.6mg 31%
Vitamin A 0.2mg 7%
Iron 0.2mg 1%
Calcium 30.4mg 3%
Amount Per 100 g
Calories 116.25 Kcal (487 kJ)
Calories from fat 96.03 Kcal
% Daily Value*
Total Fat 10.67g 22%
Sodium 179.28mg 10%
Potassium 215.69mg 6%
Total Carbs 4.67g 2%
Sugars 2.36g 12%
Dietary Fiber 1.58g 8%
Protein 1.07g 3%
Vitamin C 14.1mg 31%
Vitamin A 0.2mg 7%
Iron 0.1mg 1%
Calcium 23.1mg 3%

* 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.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.8
  • 4

Good Points

  • saturated fat free,
  • cholesterol free

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