Kraftfoodservice.com
Average Rating 3  (1)
Rated  by judy.webber on 2/8/2010
" There is no dressing listed in the ingredients. Please resend this with the suggested dressing and the amount. Thank you." 

Farm-Fresh Veggie Salad

Farm-Fresh Veggie Salad
 
Yield:
2 gal. or 32 servings, 1 cup each

Ingredients

Ingredients Weights Measures
French green beans, blanched 2 lb. 2 qt.
sugar snap peas, blanched 1 lb. + 15 oz. 2 qt.
broccoli slaw 1 lb. + 4 oz. 2 qt.
grape tomato, halved 1 lb. + 7 oz. 1 qt.
cucumbers, thinly sliced, halved 1 lb. + 2 oz. 1 qt.
red onions, thinly sliced 8 oz. 2 cups
red peppers, julienned 6 oz. 1-1/3 cups
yellow peppers, julienned 6 oz. 1-1/3 cups
salt - 2 tsp.
black pepper - 1 tsp.
KRAFT Greek Vinaigrette 16 fl oz 2 cups

Directions

COMBINE all ingredients except vinaigrette. Add vinaigrette; mix lightly.

SERVE at room temperature. Or, refrigerate several hours until chilled.

Kraft Kitchens Tips

Substitute
Prepare using KRAFT Sun Dried Tomato Vinaigrette with Extra Virgin Olive Oil.
K:57856v01:114993
Average Rating 3  (1)
Rated  by judy.webber on 2/8/2010
" There is no dressing listed in the ingredients. Please resend this with the suggested dressing and the amount. Thank you." 
Nutritional Information

Nutrition Information

Calories
 90
Total fat
 6 g
Saturated fat
 1 g
Cholesterol
 0 mg
Sodium
 320 mg
Carbohydrate
 8 g
Dietary fiber
 3 g
Sugars
 3 g
Protein
 2 g
Vitamin A
 15 %DV
Vitamin C
 70 %DV
Calcium
 4 %DV
Iron
 6 %DV
Healthy Living Information
Good source of vitamin A or C
Diet Exchange
1 Vegetable + 1 Fat

Nutrition Bonus
The red and yellow peppers in this crunchy salad team up to provide an excellent source of vitamin C. Carb Choices: 1/2