Marinated Vegetable Salad
Category:
Salads, marinated |
Equipment:
Saucepot, bowl, spoon |
No. Servings:
16 |
Serving Size:
4 oz. (115 g) |
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Yield:
4 lb. (1.8 kg) |
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| 1 lb. | cauliflower, florets |
| 1 lb. | carrots, rondelles |
| 1 lb. | yellow squash, quartered and sliced |
| 6 oz. | red peppers, medium dice |
| 4 oz. | celery, medium dice |
| 1 bu. | scallions, chopped |
| 8 fl. oz. | simple vinaigrette of your choice |
| to taste | salt |
| to taste | white pepper |
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1 | Parcook cauliflower and carrots separately, leaving them slightly crunchy. | 2 | Combine all ingredients and adjust seasoning. | 3 | **Refrigerate salad at or below 41°F (5°C) for at least 2 hours to allow flavors to blend. |
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| Nutrition Information | | Calories | 207 | | Fat (g) | 15 | | Protein (g) | 4 | | Carbohydrate (g) | 14 | | Cholesterol (mg) | 97 | | Sodium (mg) | 440 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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