Fresh Vegetable Salad
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¾pound carrots, trimmed and scraped
- ¼pound snow peas
- Salt to taste
- 4red ripe plum tomatoes, peeled and seeded and cut into ½-inch cubes
- 1ear fresh sweet corn
- Freshly ground pepper
- 3tablespoons balsamic vinegar
- 3tablespoons olive oil
Nutritional analysis per serving (4 servings)
182 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 5 grams dietary fiber; 10 grams sugars; 3 grams protein; 520 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Cut the carrots into ⅜-inch chunks. Trim the snow peas and rinse well.
- Step 2
Place the carrots in a saucepan and add enough water to cover them and the peas when they are added. Add salt. Bring to a boil and simmer for about 4 minutes. Add the peas to the carrots and cook for 2 minutes more. The vegetables must remain crisp and tender. Drain well. Let cool.
- Step 3
Using a sharp knife, cut the corn kernels from the cob. Combine the carrots, peas, corn kernels and the remaining ingredients in a mixing bowl. Blend well and serve.
Private Notes