Directions:
- One day ahead of serving, separately blanch broccoli, cauliflower, and carrots in boiling water; plunge into ice water and drain well.
- Place vegetables in a bowl; pour salad dressing over vegetables and lightly toss to coat.
- Cover and refrigerate overnight, lightly stirring occasionally.
- Drain vegetables; add tomatoes, celery and artichokes.
- To prepare dressing, combvine mayonnaise, chili sauce, lemon juice and dill; mix well.
- Pour over vegetables and toss well to coat.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.76 Kcal (359 kJ) | ||
| Calories from fat | 53.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.92g | 9% | |
|---|---|---|---|
| Cholesterol | 3.19mg | 1% | |
| Sodium | 106.35mg | 4% | |
| Potassium | 218.89mg | 5% | |
| Total Carbs | 7.49g | 2% | |
| Sugars | 4.47g | 18% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 1.33g | 3% | |
| Vitamin C | 21.3mg | 36% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 22.7mg | 2% | |
| Amount Per 100 g | |||
| Calories | 101 Kcal (423 kJ) | ||
| Calories from fat | 62.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.97g | 9% | |
|---|---|---|---|
| Cholesterol | 3.76mg | 1% | |
| Sodium | 125.25mg | 4% | |
| Potassium | 257.79mg | 5% | |
| Total Carbs | 8.82g | 2% | |
| Sugars | 5.26g | 18% | |
| Dietary Fiber | 2.34g | 8% | |
| Protein | 1.56g | 3% | |
| Vitamin C | 25.1mg | 36% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.2mg | 1% | |
| Calcium | 26.8mg | 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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