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6 Serves
87 Mins
Thoroughly wash the fresh vegetables including carrots, cucumbers, and lettuce under cold running water using a colander.
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Vitamin K
672 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
136 µg / 400 µgCalcium
311 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
115 mg / 420 mgPhosphorus
114 mg / 1,250 mgPotassium
627 mg / 4,700 mgSodium
218 mg / 2,300 mgZinc
1 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
4 g / 28 gSugar
3 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
Using a sharp chef's knife and a cutting board, carefully chop the vegetables into uniform, bite-sized pieces.
In a small mixing bowl, whisk together the vinegar, olive oil, salt, and black pepper to create the pickling dressing.
Place the chopped vegetables into a large bowl and pour the prepared dressing over them.
Toss the salad gently with a wooden spoon until all ingredients are evenly coated and combined.
30
g30
g28
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