Zucchini, Carrot, and Turnip Salad

Preparation:  10 min. Cooking: 0 min. Total: 10 min.
Recipe photo
  • 1/2 Lb zucchini , cut into thin strips
  • 1/2 Lb carrots, grated
  • 1/2 Lb turnip , cut into thin strips
  • 4 Fl Oz fat-free Italian dressing
  • 1/2 tsp salt to taste (optional)
  • 4 Tbsp parsley , minced
Combine first 3 ingredients in a salad bowl. Pour dressing over vegetables. Season with salt and pepper to taste. Sprinkle with parsley and toss.
Calories
63 Cal
Fat
0.6 g
Carbs
14 g
Protein
2.1 g
Fiber
3.5 g
Sugar
8.4 g
Cholesterol
0.6 mg
Sodium
710 mg


Nutrients

Fiber     3.5 g
Fat     0.6 g
Sugar     8.4 g
Carbs     14 g
Protein     2.1 g
Calories     63 Cal

Fats

Fat, Poly     0.2 g
Fat, Mono     0.1 g
Fat, Sat     0.1 g
Fat, Trans     0 g
Fat, Percent     8.2 %

Vitamins

Vitamin, K     72 mcg     60 %
Vitamin, A     9900 IU     330 %
Vitamin, B12     0.1 mcg     3.7 %
Niacin     1.1 mg     7.2 %
Riboflavin     0.2 mg     11 %
Vitamin, C     30 mg     33 %
Vitamin, D     0 IU     0 %
Vitamin, B6     0.3 mg     16 %
Vitamin, E     0.7 mg     4.7 %
Panto, Acid     0.4 mg     7.4 %
Choline     18 mg     3.3 %
Thiamin     0.1 mg     8.3 %

Minerals

Calcium     58 mcg     5.8 %
Phosphorus     90 mg     13 %
Magnesium     26 mg     6.2 %
Copper     0.1 mcg     16 %
Fluoride     1.8 mcg     46 %
Zinc     0.6 mg     5.4 %
Cholesterol     0.6 mg     0.2 %
Sodium     710 mg     47 %
Selenium     1.1 mcg     2.1 %
Manganese     0.3 mg     3.9 %
Potassium     490 mg     10 %
Iron     0.9 mg     11 %