Vegetable Salad Recipe | Healthy Vegetable Salad Recipe Tips

7 Vegetable Salad Recipe

Vegetable Salad Recipe
1 cup cut fresh green beans
1 cup fresh sugar snap peas
1 cup sliced yellow summer squash
1 cup sliced zucchini
1/2 cup julienned onion
2 small tomatoes, seeded and chopped
1 cup coarsely grated carrots
2/3 cup reduced-fat Italian salad dressing
4 teaspoons minced chives
2 teaspoons dried basil

  • In a saucepan, bring 2 inches of water to a boil. Add beans, peas, squash, zucchini and onion. Reduce heat, cover and simmer for 2-3 minutes or until vegetables are crisp-tender. Drain, rinse with cold water and dry.
  • Place vegetables in a bowl, add the remaining ingredients. Stir gently to coat. Refrigerate until serving. Yield: 12 servings.

Nutritional Analysis: 
One serving (1/2 cup) equals 47 calories, 2 g fat (trace saturated fat), 0 cholesterol, 132 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 vegetable.
Vegetable Salad Recipe
Vegetable Salad Recipe

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