Mixed Vegetable Salad Recipe

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Mixed Vegetable Salad
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Ingredients:

Directions:

  1. Cook vegetables as directed on package.
  2. Drain and cool.
  3. Drain and rinse beans.
  4. Mix first 6 ingredents together.
  5. In a small sauce pan combine vinegar, Splenda and corn starch.
  6. Cook until slightly thickened.
  7. Adjust vinegar and Splenda to your tastes.
  8. Should have a sweet/sour taste.
  9. Add dressing to vegetables.
  10. Serve cold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 55.63 Kcal (233 kJ)
Calories from fat 6.55 Kcal
% Daily Value*
Total Fat 0.73g 1%
Sodium 80.95mg 3%
Potassium 116.64mg 2%
Total Carbs 9.88g 3%
Sugars 1.03g 4%
Dietary Fiber 1.74g 7%
Protein 2.72g 5%
Vitamin C 7.2mg 12%
Vitamin A 0.1mg 4%
Iron 2.8mg 16%
Calcium 24.4mg 2%
Amount Per 100 g
Calories 84.5 Kcal (354 kJ)
Calories from fat 9.94 Kcal
% Daily Value*
Total Fat 1.1g 1%
Sodium 122.95mg 3%
Potassium 177.17mg 2%
Total Carbs 15g 3%
Sugars 1.57g 4%
Dietary Fiber 2.64g 7%
Protein 4.13g 5%
Vitamin C 11mg 12%
Vitamin A 0.2mg 4%
Iron 4.3mg 16%
Calcium 37mg 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 0.8
    Points
  • 1
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free,
  • good source of fiber

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