Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
199
Calories
7g
Protein
2g
Fat
44g
Carbs
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Pumpkin | not in our table | 0 |
| Salad Dressing | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 c Corn kernels; fresh or frozn
- 1 c Green beans; julienned
- 1 c Carrots; julienned
- 1 c Zucchini; julienned
- 1 c Yellow squash; julienned
- 1/2 c Onions; mild, thinly sliced
- 1 c Oil-free salad dressing;
- x Pepper; black to taste
- =
Directions
1
Bring a medium pot of water to a boil. Drop in corn, beans, and
2
carrots; cook for 3 minutes. Drain vegetables and plunge into cold
3
water. Drain again and place in a large bowl. Add remaining
4
ingredietns and toss to mix well. Refrigerate for 1 hour to blend
Recipe sourced from
fandom