24 Hour Vegetable Salad Recipe

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Servings: 8


Cost per serving $0.88 view details
  • 5 c. torn mixed salad greens
  • 1 med carrot
  • 1 c. sliced fresh mushrooms
  • 1/2 c. crumbled feta cheese (2 ounce.)
  • 1/2 c. coarsely minced pitted kalamata olives
  • 1 med cucumber, halved, seeded, and sliced 1/4 inch thick (1 3/4 c.)
  • 1/4 c. sliced green onions
  • 1/2 c. mayonnaise or possibly salad dressing
  • 1/4 c. plain low-fat yogurt
  • 1 tsp finely shredded orange peel
  • 1/2 x to 3/4 teaspoon crushed red pepper
  • 1/8 x to 1/4 teaspoon grnd black pepper
  • 1 med orange, peeled and sliced
  • 1/4 c. coarsely minced walnuts Orange peel strips (optional)


  1. Place salad greens in a 2 1/2- to 3-qt clear straight-sided bowl or possibly souffle dish. Peel carrot. Using vegetable peeler carefully cut carrots into long, paper-thin ribbons. Set aside. Layer atop salad greens in the following order: mushrooms, 1/4 c. of the cheese, olives, cucumbers, carrot ribbons, and green onions.
  2. For dressing, in small bowl combine the mayonnaise or possibly salad dressing, yogurt, orange peel, crushed red pepper, and grnd black pepper. Spread dressing over top of salad, sealing to edge of bowl. Sprinkle with the remaining 1/4 c. cheese.
  3. Cover salad tightly with plastic wrap. Refrigeratefor 2 to 24 hrs. Garnish with orange slices, walnuts, and orange peel strips. Just before serving toss to coat vegetables. 6-8 SVG.
  4. Make Ahead: Assemble this salad up to 24 hrs before serving. Garnish and toss just before serving.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 103g
Recipe makes 8 servings
Calories 157  
Calories from Fat 131 83%
Total Fat 14.79g 18%
Saturated Fat 3.29g 13%
Trans Fat 0.0g  
Cholesterol 9mg 3%
Sodium 265mg 11%
Potassium 152mg 4%
Total Carbs 4.69g 1%
Dietary Fiber 1.2g 4%
Sugars 2.81g 2%
Protein 2.47g 4%
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