Recipe by Judy MacLeod
"This salad is a mixture of fresh veggies in an Italian-style oil and vinegar marinade."
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distilled white vinegar
salt and pepper
mixed fresh vegetables
To make the recipe a little easier I used a small bag of broccoli coleslaw and a regular sized bag of standard coleslaw. I also halved the sauce so that my salad would not be drenched in it.
Spent a long time cutting up veggies only to have everyone give it the thumbs down. Sorry, too strong with the spicing...couldn't taste the veggies which is a shame when you cut them all up. May try it again and cut down on the spices so that some veggie flavour comes through.
The seasonings were a bit much...next time I will only use 1/4 teaspoon of each seasoning and eliminate the rosemary seasoning all together. I used bagged oriental slaw and mixed vegetables to save time and add convenience. I will make this again, just with the changes previously mentioned.
* Percent Daily Values are based on a 2,000 calorie diet.
Mixed Vegetable Salad I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 125
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