Veggie Salad

Veggie Salad
Veggie Salad
  • prep: 20 min
  • cook: 0 hr
  • total: 20 min
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  • servings:
  • Ingredients

    • 2 cups chopped broccoli
    • 2 cups chopped carrots
    • 2 cups chopped cucumber
    • 2 cans chick peas (garbanzo beans)
    • 2 cups cherry tomatoes, halved
    • 2 cups chopped fresh mushroom
    • 1 1/2 cups Bruschetta Italian salad dressing (Wish Bone)
    • salt and pepper to taste

    Instructions

    Click Here For Step-By-Step Instructions

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 4
    • Amount Per Serving
    • Calories: 484 % Daily Value *
    • Total Fat: 24 g 36.63%
    • Saturated Fat: 3 g 15.61%
    • Trans Fat: 0 g %
    • Cholesterol: 0 mg 0%
    • Sodium: 1564 mg 65.18%
    • Calcium: 151 mg 15.07%
    • Potassium: 1101 mg 31.45%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 23.46%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 57 g %
    • Dietary Fiber: 15 g 59.52%
    • Sugar: 16 g
    • Protein: 15 g
    • Alcohol: 0 g
    • Omega 3 Fatty Acid: 1 g
    • Omega 6 Fatty Acid: 10 g
    • Vitamin A 251.69%
    • Vitamin C 94.29%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat4
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs0
    • Exchange - Starch2
    • Exchange - Vegetables3
    • Exchange - Lean Meat1
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total0 oz-eq
    • MyPlate - Vegetable Total2 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total4 oz-eq

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