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Crunchy Summer Vegetable Salad
Source: dLife

A fresh vegetable salad with a shallot and chive vinaigrette.

Prep Time: 15 minutes
Cook Time: 2 minutes
Difficulty: Easy

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
1 Fat , 1 Vegetables , 2 Starch , 1 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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Ingredients Directions
  1. In separate pots of boiling water, blanch the corn and peas for 2 minutes, drain well, and place in a large bowl.
  2. Add the jicama, cauliflower, red bell pepper, and bean sprouts.
  3. Cover the salad, refrigerating until ready to serve.
  4. Just before serving, whisk together the dressing ingredients. Drizzle over the vegetables and toss. Serve immediately.

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