Vegetable Medley Salad Recipe

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Vegetable Medley Salad
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  1. Layer vegetables in large bowl. Sprinkle layers with a little garlic salt and coarse pepper as you layer it. Pour dressing over all.
  2. Refrigerate and let marinate for 12 to 24 hours. Tilt bowl occasionally and drain dressing, then pour back over all. Do not disturb vegetables so they will stay intact.
  3. Serve cold.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 838.99 Kcal (3513 kJ)
Calories from fat 403.04 Kcal
% Daily Value*
Total Fat 44.78g 69%
Cholesterol 87.03mg 29%
Sodium 49.74mg 2%
Potassium 74.42mg 2%
Total Carbs 110.49g 37%
Sugars 82.96g 332%
Dietary Fiber 5.65g 23%
Protein 7.38g 15%
Vitamin C 1.6mg 3%
Iron 3.1mg 17%
Calcium 94.1mg 9%
Amount Per 100 g
Calories 1174.35 Kcal (4917 kJ)
Calories from fat 564.14 Kcal
% Daily Value*
Total Fat 62.68g 69%
Cholesterol 121.81mg 29%
Sodium 69.62mg 2%
Potassium 104.17mg 2%
Total Carbs 154.66g 37%
Sugars 116.12g 332%
Dietary Fiber 7.9g 23%
Protein 10.33g 15%
Vitamin C 2.3mg 3%
Iron 4.3mg 17%
Calcium 131.7mg 9%

* 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

  • 19.7
  • 24

Good Points

  • saturated fat free,
  • low sodium,
  • high fiber

Bad Points

  • High in Sugar

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