Iowa Girl Eats · by Kristin Porter★ 5.0 (15)
Marinated Vegetable Salad
NUTRITION · PER SERVING30M COOK
CAL 8%·PRO 3%
CARBS 8G20% OF CAL
2G FIBER4G SUGAR2G OTHER
FAT 13G78% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A make-ahead marinated salad of fresh crunchy vegetables with a Dijon vinaigrette. Easy, healthy, and perfect for parties or meal prep.
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Nutrition & ingredients
Ingredients
serves 8- 2 cups cauliflower florets
- 2 cups cherry or grape tomatoes (~10oz)
- 2 cups chopped carrots (~4 medium carrots)
- 1 cucumber (seeded then chopped)
- 1 bell pepper (any color, seeded then chopped)
- 1/2 cup extra virgin olive oil
- 1/2 cup red wine vinegar
- 2 Tablespoons minced shallots
- 4 teaspoons Dijon mustard
- 2 teaspoons Italian seasoning
- 2 cloves garlic (pressed or minced)
- salt and pepper
At a glance
PER SERVING · TIME 30M
CAL 8%·PRO 3%
CARBS 8G20% OF CAL
2G FIBER4G SUGAR2G OTHER
FAT 13G78% OF CAL
2G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Sodium
- 224mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 229mg
- Calcium
- 34mg
- Iron
- 0.71mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 224MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.