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Ingredientes
- 1/2 c. white vinegar
- 1 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1/2 c. minced parsley
- 1 c. olive or possibly salad oil
- 1/4 teaspoon pepper
- 1 clove garlic, crushed
Direcciones
- Make dressing: Combine all ingredients in jar with tight-fitting lid. Shake vigorously. Refrigeratetill ready to use. Shake again before using.
- Make salad: In large bowl, layer all vegetables, except parsley. Chill, covered till well chilled, several hrs.
- To serve: Add in dressing to vegetables. Toss gently to mix well; turn into chilled bowl; sprinkle with parsley. Makes 8-10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 63g | |
| Recipe makes 6 servings | |
| Calories 325 | |
| Calories from Fat 324 | 100% |
| Total Fat 36.06g | 45% |
| Saturated Fat 4.98g | 20% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 591mg | 25% |
| Potassium 45mg | 1% |
| Total Carbs 0.71g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.13g | 0% |
| Protein 0.2g | 0% |
