Marinated Veggie Salad
If you have approximately 25 minutes to spend in the kitchen, Marinated Veggie Salad might be a tremendous gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. One portion of this dish contains about 2g of protein, 0g of fat, and a total of 35 calories. For 48 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. Several people made this recipe, and 339 would say it hit the spot. It works well as a very budget friendly side dish. Head to the store and pick up roma tomatoes, green bell pepper, celery, and a few other things to make it today. It is brought to you by Can't Stay out of the Kitchen. With a spoonacular score of 98%, this dish is tremendous. If you like this recipe, you might also like recipes such as Marinated Veggie Salad, Easy Marinated Veggie Salad, and Cilantro-lime Marinated Veggie Kabobs With Barley Kale Salad.
Servings: 8
Preparation duration: 25 minutes
Ingredients:
¾ cup broccoli florets
1 cup carrot chips
1 rib celery, sliced
1 cucumber, peeled and sliced
1 green pepper, seeded and cut in strips
1 small onion, peeled, sliced and separated into rings (I use red onion)
3-4 roma tomatoes, sliced
Salt & pepper to taste
¾ cup sugar snap peas
1 ½ cups water
1 red, orange, or yellow pepper, seeded and cut in strips
Other salad spices and seasonings like Nature's seasonings, Mrs. Dash or your preference
Equipment:
Cooking instruction summary:
Stir together salad ingredients and marinade.Refrigerate a few hours before serving.
Step by step:
1. Stir together salad ingredients and marinade.Refrigerate a few hours before serving.
Nutrition Information:
covered percent of daily need
