Italian Vegetable Salad with Creamy Garlic Dressing

25 mins (prep 25)
10 ingredients
makes 8 servings
Consider this a reintroduction to some old standbys, because cauliflower, asparagus, and fennel taste utterly new with a mellow garlicky dressing. Food editor Kay Chun, who developed the recipe, prefers to use vegetable oil for its light, neutral flavor, which allows the garlic and the deep savor of anchovies to shine. Tossing the salad right before serving ensures that it retains its crunch.

Categories:  salad , quick-&-easy , italian ,
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Serving Size (45.0 g)
Servings 8
Amount per Serving
Calories 137.36 Calories from Fat 133.65
% Daily Value *
Total Fat 14.85g 182.75%
Saturated Fat 1.11g 44.47%
Trans Fat 0.38g %
Cholesterol 0.0mg 0.0%
Sodium 7.62mg 2.54%
Total Carbohydrate 1.26g 3.35%
Dietary Fiber 0.62 g 19.95%
Sugars 0.54 g %
Protein 0.67g 10.79%
Vitamin A 214.8IU% Vitamin C 1.71mg%
Calcium 7.84mg% Iron 0.63mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9โ€ขCarbohydrate 4โ€ขProtein 4
*Nutrition information was calculated excluding the following ingredients:
large egg yolks, flat, fresh lemon juice, plus