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This budget-friendly salad is a super combination of crunchy fresh vegetables coated with a tangy marinade.—Pat Scott, Delray Beach, Florida
This recipe is:
Quick
Nutritional Facts 1 serving (1-1/4 cups) equals 256 calories, 19 g fat (2 g saturated fat), 0 cholesterol, 183 mg sodium, 21 g carbohydrate, 4 g fiber, 3 g protein.
Originally published as Vegetable Salad in Taste of Home April/May 1995, p19
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Reviewed on Mar. 12, 2010 by DKBB
Delicious and easy! I followed the recipe the first time and didn't care for the way the mushrooms aged in the leftover salad, so the second tme I used water chestnuts instead of mushrooms and it was great! If you don't plan to have leftovers, I'd use the mushrooms; but if you do think you'll have leftovers, use water chestnuts or just leave the mushrooms out.
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