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Recipes

Market Salad

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INGREDIENTS

  • 2 cups small cauliflower florets
  • 2 cups small broccoli florets
  • 2 medium carrots, pared and cut into short, thin strips
  • 1 can (15 oz.) garbanzo beans, rinsed and drained
  • 3/4 cup chopped red bell pepper
  • 2 cups (8 oz.) Sargento® ChefStyle Shredded Mozzarella Cheese
  • 1/3 cup white wine vinegar
  • 2 cloves garlic, minced
  • 1 tsp. dried oregano
  • 1/4 tsp. salt
  • 1/2 cup vegetable oil
  • 2 tsp. capers (optional)
 

DIRECTIONS

  • 1

    Combine cauliflower, broccoli, carrots, garbanzo beans, bell pepper and cheese in large bowl.

  • 2

    Combine vinegar, garlic, oregano and salt in small bowl. Whisk in oil slowly until smooth and thickened. Stir in capers if desired. Toss gently with vegetable and cheese mixture. Cover and refrigerate. Stir before serving.

Market Salad

SUMMARY

  • Prep Time: 15 minutes
  • Cook Time: None minutes
  • Yield: Serves: 8

HELPFUL HINTS

 

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See Nutrition Facts

Serves: 8

Amount Per Serving

Calories 321

Total Fat 20.7g

Saturated Fat 5.6g

Trans Fat 5.7g

Polyunsaturated Fat 8.3g

Cholesterol 17g

Sodium 422g

Carbohydrates 23g

Protein 13g

Dietary Fiber 6g

Vitamin A 400g

Vitamin C 49g

Calcium 234g

Iron 2g