Chilled Vegetable Salad

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
10%
Chilled Vegetable Salad
45 min.
8
238kcal

Suggestions


Discover the vibrant flavors and refreshing textures of our Chilled Vegetable Salad, the perfect addition to any meal! This delightful dish is not only vegetarian and vegan but also gluten-free and dairy-free, making it an ideal choice for everyone at the table. Whether you're hosting a summer barbecue, a holiday gathering, or simply enjoying a light lunch, this salad will impress your guests and tantalize their taste buds.

Made with a colorful medley of fresh vegetables, including crisp celery, sweet green peas, and crunchy bell peppers, this salad is bursting with nutrients and flavor. The sweet and tangy dressing, crafted from cider vinegar and a hint of sugar, brings all the ingredients together, creating a symphony of taste that is both satisfying and refreshing. Each bite is a delightful crunch, making it a perfect side dish, antipasti, or snack.

With minimal prep time and the ability to be made in advance, this salad is as convenient as it is delicious. Allowing the flavors to meld in the refrigerator overnight not only enhances the taste but also makes it a hassle-free option for busy days. Serve it with a slotted spoon for a touch of elegance and enjoy the colorful presentation. You'll love how this Chilled Vegetable Salad adds a burst of color and flavor to your dining table while being healthy and wholesome.

Ingredients

  • rib celery sliced
  • 0.8 cup cider vinegar 
  • 14.5 ounce french-cut green beans drained canned
  • medium size bell pepper green chopped
  • 15.3 ounce peas sweet green drained canned
  • medium onion chopped
  • 0.3 teaspoon pepper 
  • ounce pimientos diced undrained
  • 0.5 teaspoon salt 
  • cup sugar 
  • 0.5 cup vegetable oil 
  • 11 ounce shoepeg corn white drained canned

Equipment

  • bowl
  • sauce pan
  • slotted spoon

Directions

  1. Bring first 3 ingredients to a boil in small saucepan over medium heat; cook, stirring often, 5 minutes or until sugar dissolves.
  2. Remove dressing from heat, and cool 30 minutes.
  3. Stir together chopped bell pepper and next 8 ingredients in a large bowl; gently stir in dressing. Cover and chill salad for 8 hours.
  4. Serve with a slotted spoon.
  5. NOTE: Salad may be stored in an airtight container in the refrigerator for several days.

Nutrition Facts

Calories238kcal
Protein9.21%
Fat13.66%
Carbs77.13%

Properties

Glycemic Index
43.3
Glycemic Load
21.41
Inflammation Score
-8
Nutrition Score
15.866956348005%

Flavonoids

Catechin
0.01mg
Epicatechin
0.01mg
Apigenin
0.01mg
Luteolin
0.77mg
Isorhamnetin
0.69mg
Kaempferol
0.33mg
Myricetin
0.07mg
Quercetin
4.52mg

Nutrients percent of daily need

Calories:238.19kcal
11.91%
Fat:3.82g
5.87%
Saturated Fat:0.59g
3.66%
Carbohydrates:48.51g
16.17%
Net Carbohydrates:41.91g
15.24%
Sugar:34.56g
38.4%
Cholesterol:0mg
0%
Sodium:159.19mg
6.92%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.79g
11.59%
Vitamin C:69.09mg
83.74%
Vitamin K:44.56µg
42.44%
Vitamin A:1484.67IU
29.69%
Manganese:0.54mg
27.01%
Fiber:6.6g
26.4%
Folate:65.86µg
16.47%
Vitamin B6:0.33mg
16.44%
Vitamin B1:0.24mg
16.08%
Potassium:451.18mg
12.89%
Phosphorus:127.91mg
12.79%
Iron:2.19mg
12.19%
Vitamin B3:2.43mg
12.16%
Magnesium:48.63mg
12.16%
Vitamin B2:0.18mg
10.38%
Copper:0.19mg
9.37%
Zinc:1.12mg
7.45%
Vitamin E:0.81mg
5.38%
Vitamin B5:0.5mg
5%
Calcium:42.02mg
4.2%
Selenium:1.89µg
2.7%
Source:My Recipes