Marinated Vegetable Salad

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Servings: 6

Serving Size: 4 ounces

Ingredients

2 cups Cauliflower
¾ cups Carrots, sliced diagonally
1 cup Celery, sliced diagonally
½ cup Red bell pepper, sliced
¼ cup Black olives, sliced
14 ounces Artichoke hearts, drained and quartered
½ cup White wine vinegar
2 teaspoons Olive oil
1 teaspoon Dried Italian herbs

Preparation

1. Arrange cauliflower and carrots in a vegetable steamer over boiling water.
2. Cover and steam 3 minutes or until vegetables are crisp tender. Plunge into cold water, drain.
3. Combine cauliflower mixture, celery and red bell pepper, black olives, artichoke hearts in a bowl, toss gently, and set aside.
4. Combine vinegar, olive oil and Italian herbs in a bowl, stir well. Pour over vegetables, toss gently, cover and chill.

Nutrition information

Calories: 110 Total Fat: 6g Saturated Fat: 1g Carbohydrate: 12g Protein: 3g Sodium: 112mg Vitamin A: 152ųg Vitamin C: 38mg Calcium: 41mg Iron: 1mg Folate: 87ųg