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Add a photoServings: 6
Ingredients
- 1Â 1/2 c. Thinly sliced mushrooms
- 1Â 1/2 c. Halved cherry tomatoes
- 1Â 1/2 c. Thinly sliced zucchini
- 1Â 1/2 c. Thinly sliced carrots
- 1Â 1/2 c. Thinly sliced scallions
- 1Â 1/2 c. Thinly sliced green pepper rings
- 1Â 1/2 c. Broccoli flowerets
- 1Â 1/2 c. Cauliflower flowerets
- 1 x Clove garlic, split
- 1Â 1/2 tsp Salt
- 1/2 tsp Freshly grnd pepper
- 1/2 tsp Dry mustard
- 2 tsp Minced fresh chives
- 2 Tbsp. Red wine vinegar
- 1 Tbsp. Lemon juice
- 2 Tbsp. Extra virgin olive oil
- Â Â Lettuce or possibly spinach leaves
Directions
- Prepare vegetables and set aside. Rub large salad bowl with garlic. Combine remaining ingredients and whisk or possibly shake. Place vegetables in salad bowl and pour dressing over them. Cover bowl and marinate vegetables for at least 2 hrs. May be served on lettuce or possibly spinach leaves.
- Yield: 6 to 8servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 199g | |
| Recipe makes 6 servings | |
| Calories 89 | |
| Calories from Fat 43 | 48% |
| Total Fat 4.93g | 6% |
| Saturated Fat 0.69g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 626mg | 26% |
| Potassium 501mg | 14% |
| Total Carbs 10.39g | 3% |
| Dietary Fiber 3.4g | 11% |
| Sugars 4.61g | 3% |
| Protein 2.84g | 5% |
