Vegetable Salads Recipe

Name: Vegetable Salads Recipe
Yield: 4 servings
Ingredients: 2 pkg. (9 ounce.) frzn whole green beans; 1 lg. cucumber, pared and thinly sliced; 1 med. green pepper, cut in 1 inch long strips; 1 c. radishes; 1/2 c. green onions, sliced; 1 head Boston lettuce, washed and crisped

Vegan Vegetarian

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Ingredients

2 pkg. (9 ounce.) frzn whole green beans ⓘ
1 lg. cucumber, pared and thinly sliced ⓘ
1 med. green pepper, cut in 1 inch long strips ⓘ
1 c. radishes ⓘ
1/2 c. green onions, sliced ⓘ
1 head Boston lettuce, washed and crisped ⓘ

Instructions

Line shallow bowl with lettuce leaves.
Mound green beans in center, arrange remaining vegetables decoratively around edge.
At the table, shake chilled dressing well (below) and pour over salad and toss.

Nutrition & Diet Analysis (per serving)

35 kcal 2% DV

Protein Fat Carbs

Macronutrients

Protein 1.8g 4% DV

Total Fat 0.3g

Carbs 7.2g 3% DV

Fiber 2.9g 10% DV

Sugar 2.9g 6% DV

Electrolytes

Sodium 210.3mg 9% DV

Potassium 324mg 7% DV

Vitamins & Minerals

Vitamin A 205.3mcg 23% DV

Vitamin C 27.5mg 31% DV

Calcium 45mg 3% DV

Iron 1mg 6% DV

* % Daily Values based on a 2,000 calorie diet (FDA 2020).

Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).

Ingredients

Instructions

Nutrition & Diet Analysis (per serving)

Macronutrients

Electrolytes

Vitamins & Minerals

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