Combine remaining ingredients in large bowl. Add dressing mixture; mix lightly.
Refrigerate 1 hour.
This recipe is made with ingredients that contain no labeled sources of gluten. However, if your personal dietary goal is to strictly avoid gluten, be vigilant. Always read ingredient statements on food labels for the most current and accurate information for every recipe ingredient. And when working in the kitchen, use gluten-free preparation methods and utensils. For individualized advice, check with a certified health professional or credible source. Click here for more information.
How to Serve Chilled Vegetable Salads
Vegetable salads are best served crisp and cold. To keep the salad chilled before serving, place the filled serving bowl in a larger bowl filled with crushed ice. Then, spoon into chilled bowl to serve.
Add 4 cups loosely packed torn lettuce or spinach leaves and/or 1/4 cup raisins to salad just before serving.
The broccoli in this tasty side salad is rich in vitamin C.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 0.5g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
12 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.