Overnight Vegetable Salad Recipe

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Overnight Vegetable Salad
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Ingredients:

Directions:

  1. In a large bowl, combine peas, beans, corn, onion, celery and pimientos. In a saucepan, combine remaining ingredients; heat and stir until sugar dissolves. Pour over the vegetables. Cover and refrigerate overnight. Yield: 10-12 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 148.36 Kcal (621 kJ)
Calories from fat 102.55 Kcal
% Daily Value*
Total Fat 11.39g 18%
Cholesterol 1.72mg 1%
Sodium 161.5mg 7%
Potassium 59.11mg 1%
Total Carbs 11.38g 4%
Sugars 9.93g 40%
Dietary Fiber 0.71g 3%
Protein 0.76g 2%
Vitamin C 2mg 3%
Iron 0.1mg 1%
Calcium 11.2mg 1%
Amount Per 100 g
Calories 238.12 Kcal (997 kJ)
Calories from fat 164.6 Kcal
% Daily Value*
Total Fat 18.29g 18%
Cholesterol 2.76mg 1%
Sodium 259.2mg 7%
Potassium 94.87mg 1%
Total Carbs 18.27g 4%
Sugars 15.95g 40%
Dietary Fiber 1.14g 3%
Protein 1.22g 2%
Vitamin C 3.2mg 3%
Iron 0.2mg 1%
Calcium 18mg 1%

* 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

  • 3.8
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

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