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Vegetable Confetti

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Vegetable Confetti
  • Prep 10 min
  • Total 10 min
  • Servings 4
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A quick, colorful salad that can be made a day in advance.
Updated Nov 6, 2008

Ingredients

  • 2 medium carrots, shredded (1 1/2 cups)
  • 1 medium bell pepper, chopped (1 cup)
  • 1 small zucchini, shredded (1 cup)
  • 1/4 cup fat-free Italian dressing
  • 1/4 teaspoon pepper

Steps

  • 1
    Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours.

Tips from the Betty Crocker Kitchens

  • tip 1
    All bell peppers are a top-notch source of vitamins A and C, but the red and yellow varieties have the most nutrients—more than twice the vitamin C as green!
  • tip 2
    Add even more zing to this veggie salad by adding a tablespoon of balsamic vinegar to the dressing.

Nutrition

25 Calories, 0g Total Fat, 1 g Protein, 7 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
25
Calories from Fat
0
Total Fat
0g
Saturated Fat
0g
Cholesterol
0mg
Sodium
210 mg
Potassium
240 mg
Total Carbohydrate
7 g
Dietary Fiber
2 g
Protein
1 g
% Daily Value*:
Vitamin A
100%
100%
Vitamin C
54%
54%
Calcium
2%
2%
Iron
2%
2%
Exchanges:
1 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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