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Marinated Broccoli and Carrot Salad

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Betty Crocker Kitchens
Updated Sep 7, 2010
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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
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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

  • Step 
    1
    In 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.
  • Step 
    2
    Toss 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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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