It's easy to eat your veggies when crisp-tender broccoli and carrots are topped with bottled Italian dressing.
Marinated Broccoli and Carrot Salad
- Prep Time 20 min
- Total 1 hr 20 min
- Servings 2
- Ingredients 5
Ingredients
- 1 1/2 cups broccoli flowerets
- 1/4 cup sliced carrot
- 1 medium green onion, sliced (1 tablespoon)
- 3 tablespoons low-fat Italian dressing
- 2 lettuce leaves
Instructions
-
Step1In 1 1/2-quart saucepan, heat 1 inch water to boiling. Add broccoli, carrot and onion. Cover and heat to boiling; reduce heat. Boil 10 to 12 minutes or until broccoli is crisp-tender; drain.
-
Step2Toss vegetables with dressing. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves.
Nutrition
70
Calories
4 1/2g
Total Fat
3g
Protein
8g
Total Carbohydrate
3g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 70
- Calories from Fat
- 40
- Total Fat
- 4 1/2g
- 7%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 310mg
- 13%
- Potassium
- 340mg
- 10%
- Total Carbohydrate
- 8g
- 3%
- Dietary Fiber
- 3g
- 13%
- Sugars
- 3g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 80%
- 80%
- Vitamin C
- 60%
- 60%
- Calcium
- 6%
- 6%
- Iron
- 6%
- 6%
Exchanges:
0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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