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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Crunchy Summer Vegetable Salad

Source: dLife

A fresh vegetable salad with a shallot and chive vinaigrette.

Nutrition Facts

Makes 12 servings
Amount Per Serving

Calories	196.6

Total Carbs	29.0 g

Dietary Fiber	5.6 g

Sugars	2.8 g

Total Fat	4.6 g

Saturated Fat	0.4 g

Unsaturated Fat	2.6 g

Potassium	408.4 mg

Protein	10.8 g

Sodium	15.7 mg

Dietary Exchanges 4.6 Fat, 0.9 Vegetables, 1.5 Starch, 0.6 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

In separate pots of boiling water, blanch the corn and peas for 2 minutes, drain well, and place in a large bowl.
Add the jicama, cauliflower, red bell pepper, and bean sprouts.
Cover the salad, refrigerating until ready to serve.
Just before serving, whisk together the dressing ingredients. Drizzle over the vegetables and toss. Serve immediately.