Raw Vegan Salad
- U Serves 1 Person
- P Prep: 00:06
- P Cook: 00:01
Nutritional Facts
per 1 serving size (Recipe makes 1 servings)
Amount Per Serving
Calories 92
Calories from Fat 6
% Daily Values*
Total Fat 0.62
0.95%
Saturated Fat 0.12
0.60%
Polyunsaturated Fat 0.30
Monounsaturated Fat 0.07
Cholesterol 0.00
0.00%
Sodium 79.00
3.29%
Potassium 1127.50
Total Carbohydrate 15.85
5.28%
Dietary Fiber 4.65
18.60%
Sugars 8.00
Protein 6.67
Vitamin A 334.00%
Vitamin C 120.50%
Calcium 16.00%
Iron 25.50%
* Nutritional Values are estimated and may vary
³ Description
Layers of raw vegetables including: Baby Portobello Mushrooms, Squash, Cucumber, Celery, Carrots, Radishes, and Tomatoes. Served over a bed of fresh baby Spinach and finished with a drizzle of Balsamic Vinegar.
² Ingredients
- 3 medium slice (1/4" thick) Tomatoes
- 12 slice Yellow Summer Squash
- 4 strip, medium Carrots
- 4 strip (4" long) Celery
- 12 slice Radishes
- 1 serving (serving = 5 medium mushrooms) Dole Sliced Baby Portobello Mushrooms
- 1.5 cup Baby Spinach
- 1 tbsp Balsamic Vinegar
q Directions
Slice squash, tomatoes, mushrooms and radishes. Then, peel carrot and cut it into strips, do the same for the celery.
Pile spinach in the bottom of the bowl and then layer the vegetables on top as seen in the picture.
Finish with drizzled Balsamic Vinegar.
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