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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (96g) Recipe makes 8 servings The following items or measurements are not included below: ranch dressing mix |
||
| Calories 178 | ||
| Calories from Fat 163 | (91%) | |
| Amount Per Serving | %DV | |
| Total Fat 18.1g | 27% | |
| Saturated Fat 2.5g | 12% | |
| Monounsaturated Fat 13.2g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 20mg | 0% | |
| Potassium 180mg | 5% | |
| Total Carbohydrate 3.9g | 1% | |
| Dietary Fiber 1.1g | 4% | |
| Sugars 1.9g | ||
| Protein 0.9g | 1% | |
Ingredients
- 1 cup broccoli floret
- 1 green pepper
- 1 cup cauliflower
- 1 cup cherry tomatoes
- 1 cup baby carrot
- 1 ounce ranch dressing mix
- 2/3 cup olive oil
- 1/4 cup white vinegar
Directions
1
Chop broccoli, peppers and cauliflower into bite-sized chunks.2
Mix broccoli, peppers, cauliflower, whole cherry tomatoes and baby carrots in a large bowl.3
In a separate bowl, whisk ranch dressing, oil and vinegar until thoroughly mixed.4
Pour dressing over veggies and toss until coated.5
Chill for at least 30 minutes before serving.
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Browse similar recipes by category
- Course > Salads
- Main Ingredient > Vegetables > Broccoli
- Main Ingredient > Vegetables > Cauliflower
- Main Ingredient > Vegetables > Tomatoes
- Preparation > Time to Make > < 15 mins
- Preparation > Simple
- Preparation > Technique > No Cook
- Occasion > Seasonal > Summer
- Occasion > To Go... > Picnic
- Dietary > Vegetarian
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