Overnight Vegetable Salad
OVERNIGHT VEGETABLE SALAD
2-1/2 cups cauliflowerets 2 cups sliced fresh mushrooms 1-1/2 cups each fresh broccoli florets, sliced fresh carrots and yellow summer squash 1/2 to 3/4 cup vegetable oil 1/2 cup cider vinegar 2 teaspoons splenda 1 teaspoon dill weed 3/4 teaspoon salt, optional 1/2 teaspoon garlic salt or garlic powder 1/2 teaspoon pepper In a bowl, combine the vegetables; set aside. In a jar with a tight-fitting lid, combine the remaining ingredients and shake well. Pour over vegetables; toss gently. Cover and refrigerate for 8 hours or overnight. Yield: 12 servings. Nutrition Facts: One serving (prepared with garlic powder and 1/2 cup oil and without salt) equals 105 calories, 9 g fat (0 saturated fat), 0 cholesterol, 15 mg sodium, 6 g carbohydrate, 2 g fiber, 1 g protein. Diabetic Exchanges: 2 fat, 1 vegetable. From Taste of Home Newsletter |
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