Family Food on the Table · by Kathryn Doherty★ 4.1 (44)
Marinated Veggie Salad
NUTRITION · PER SERVING135M COOK
CAL 15%·PRO 9%
CARBS 31G41% OF CAL
5G FIBER23G SUGAR3G OTHER
FAT 19G55% OF CAL
1G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A bright, crunchy marinated vegetable salad with cucumbers, tomatoes, and red onion in a tangy vinaigrette. Perfect for picnics and summer gatherings.
sideamericansaladdairy freegluten freeveganvegetarian
View the full recipe on Family Food on the Table →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 cucumbers (peeled and chopped)
- 1 pint cherry tomatoes (cut in half)
- 1 green pepper (seeded and chopped)
- 1 small red onion (chopped)
- 1/4 cup canola oil
- 3 tablespoons granulated sugar
- 3 tablespoons red wine vinegar
At a glance
PER SERVING · TIME 135M
CAL 15%·PRO 9%
CARBS 31G41% OF CAL
5G FIBER23G SUGAR3G OTHER
FAT 19G55% OF CAL
1G SAT17G 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
- 15m
- Sodium
- 104mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 388mg
- Calcium
- 88mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 104MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.