Vegetable Salad Platter

1. Prepare all vegetables, cutting into bite-sized pieces.

2. Cherry tomatoes should be left whole.

3. Put all ingredients in a plastic bag or bowl. Pour dressing over to cover all vegetables. Marinate and refrigerate for 24 hours, turning occasionally.

4. Drain thoroughly before serving on a platter.

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Nutrient	Quantity
Total fats	2.7668 g
Protein	20.0832 g
Carbohydrates	49.4907 g
Energy	253.95 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1437 g
Water	763.6093 g
Aspartic acid	2.3152 g
Calcium, Ca	360.5 mg
Lutein + zeaxanthin	8893.55 g
Fiber, total dietary	19.996 g
Fatty acids, total saturated 22:0	0.0143 g
Carotene, beta	2540.48 g
Niacin	4.8372 mg
Vitamin A, RAE	216.64 g
Arginine	1.2789 g
Riboflavin	0.8486 mg
Tocopherol, beta	0.0608 mg
Fatty acids, total polyunsaturated 15:0	0.0021 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.016 g
Glutamic acid	3.6856 g
Sodium, Na	335.14 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0045 g
Total lipid (fat)	2.7668 g
Manganese, Mn	1.5744 mg
Fructose	5.6459 g
Proline	0.7678 g
Fatty acids, total saturated 16:0	0.3232 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0139 g
Sucrose	0.7104 g
Choline, total	168.905 mg
Fatty acids, total polyunsaturated 18:2 CLAs	0.0032 g
Sugars, total	14.0949 g
Serine	0.8533 g
Fatty acids, total saturated 10:0	0.0193 g
Fatty acids, total saturated 18:0	0.0512 g
Vitamin B-6	1.3556 mg
Selenium, Se	16.354 g
Ash	7.0628 g
Fatty acids, total saturated 18:1 undifferentiated	0.1294 g
Pantothenic acid	4.5124 mg
Phenylalanine	0.8066 g
Copper, Cu	0.3844 mg
Betaine	0.736 mg
Thiamin	0.5121 mg
Methionine	0.2588 g
Iron, Fe	5.1438 mg
Carbohydrate, by difference	49.4907 g
Phosphorus, P	479.08 mg
Folate, total	490.11 g
Tocopherol, gamma	1.2476 mg
Alanine	0.7858 g
Valine	0.9284 g
Fatty acids, total saturated 18:2 undifferentiated	0.2216 g
Glycine	0.644 g
Carotene, alpha	152 g
Glucose (dextrose)	4.497 g
Fatty acids, total saturated 14:0	0.0074 g
Zinc, Zn	2.9481 mg
Isoleucine	0.5832 g
Maltose	1.2768 g
Fatty acids, total polyunsaturated	0.3653 g
Fatty acids, total saturated 14:1	0.0021 g
Fatty acids, total polyunsaturated 17:1	0.0061 g
Leucine	0.9387 g
Tocotrienol, alpha	0.256 mg
Vitamin A, IU	4362.56 IU
Folate, DFE	490.11 g
Tryptophan	0.2335 g
Vitamin C, total ascorbic acid	597.878 mg
Phytosterols	26.94 mg
Fatty acids, total polyunsaturated 16:1 c	0.0032 g
Galactose	0.6144 g
Fatty acids, total polyunsaturated 18:1 c	0.0289 g
Fatty acids, total saturated 20:0	0.0154 g
Lactose	1.2768 g
Tyrosine	0.3701 g
Vitamin K (phylloquinone)	671.817 g
Fatty acids, total saturated	0.43 g
Histidine	0.434 g
Fatty acids, total monounsaturated	0.1443 g
Threonine	0.6419 g
Folate, food	490.11 g
Fatty acids, total polyunsaturated 17:0	0.0011 g
Fatty acids, total polyunsaturated 24:0	0.0021 g
Cryptoxanthin, beta	6.08 g
Vitamin E (alpha-tocopherol)	5.1736 mg
Magnesium, Mg	157.81 mg
Lysine	1.0876 g
Potassium, K	2574.01 mg
Fatty acids, total polyunsaturated 24:1 c	0.0021 g
Cystine	0.1967 g
Fluoride, F	6.19 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Cauliflower	1	26.75	5.3179	0.2996
Broccoli	1 bunch	206.72	40.3712	2.2496
Carrot	3	0	0	0
Celery	2 stalks	20.48	3.8016	0.2176
Button Mushroom	2 cans	0	0	0
Green Onion	1 bunch	0	0	0
cherry tomato	20	0	0	0
italian dressing	1 bottle	0	0	0