An American Quilt Chopped Salad

1. Dressing: Place all ingredients into blender and blend until well mixed. there will be little pieces of onion. Pour into samll saucepan and heat gently,. stirring. Do not boil. Let cool and then chill. you should have about 3/4 cup dressing.

2. In serving bowl combine all vegetables. Chill.

3. Just before serving, add 1/4 cup dressing and toss to combine.

4. Taste and add more dressing if you like.

5. Arrange each portion of salad on a lettuce leaf or red cabbage leaf.

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Nutrient	Quantity
Total fats	15.2463 g
Protein	9.2389 g
Carbohydrates	52.5697 g
Energy	375.357 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.1693 g
Water	442.1881 g
Aspartic acid	0.823 g
Calcium, Ca	138.703 mg
Lutein + zeaxanthin	3136.763 g
Fiber, total dietary	7.7713 g
Fatty acids, total saturated 22:0	0.0174 g
Carotene, beta	5815.44 g
Niacin	3.4563 mg
Vitamin A, RAE	582.93 g
Arginine	0.4929 g
Riboflavin	0.2673 mg
Tocopherol, beta	0.0264 mg
Fatty acids, total polyunsaturated 15:0	0.0007 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0102 g
Fatty acids, total saturated 20:1	0.0477 g
Glutamic acid	1.6703 g
Sodium, Na	1887.181 mg
Fatty acids, total saturated 16:1 undifferentiated	0.1741 g
Total lipid (fat)	15.2463 g
Manganese, Mn	1.03 mg
Fructose	10.3977 g
Proline	0.4674 g
Fatty acids, total saturated 16:0	1.8507 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.3393 g
Sucrose	4.0029 g
Choline, total	49.7986 mg
Sugars, total	27.2151 g
Serine	0.3618 g
Fatty acids, total saturated 10:0	0.0023 g
Fatty acids, total saturated 18:0	0.3123 g
Fatty acids, total saturated 20:4 undifferentiated	0.0007 g
Vitamin B-6	0.493 mg
Selenium, Se	2.3751 g
Ash	7.751 g
Fatty acids, total saturated 18:1 undifferentiated	9.9935 g
Pantothenic acid	1.3518 mg
Phenylalanine	0.3462 g
Copper, Cu	0.2998 mg
Betaine	10.038 mg
Thiamin	0.2856 mg
Methionine	0.1143 g
Iron, Fe	2.9821 mg
Carbohydrate, by difference	52.5697 g
Phosphorus, P	241.789 mg
Folate, total	121.984 g
Tocopherol, gamma	0.2364 mg
Fatty acids, total saturated 22:1 undifferentiated	0.0041 g
Lycopene	0.64 g
Alanine	0.4669 g
Valine	0.3924 g
Fatty acids, total saturated 18:2 undifferentiated	1.9238 g
Glycine	0.2984 g
Carotene, alpha	2277.8 g
Glucose (dextrose)	12.3231 g
Fatty acids, total saturated 14:0	0.0076 g
Zinc, Zn	1.4489 mg
Isoleucine	0.3334 g
Maltose	0.0052 g
Fatty acids, total saturated 12:0	0.0007 g
Fatty acids, total polyunsaturated	2.0934 g
Fatty acids, total saturated 14:1	0.0014 g
Fatty acids, total polyunsaturated 17:1	0.0169 g
Leucine	0.6177 g
Tocotrienol, alpha	0.0642 mg
Vitamin A, IU	11673.167 IU
Folate, DFE	121.984 g
Tryptophan	0.0899 g
Vitamin C, total ascorbic acid	31.1686 mg
Phytosterols	52.145 mg
Fatty acids, total polyunsaturated 16:1 c	0.0029 g
Galactose	0.2424 g
Fatty acids, total polyunsaturated 18:1 c	0.3016 g
Fatty acids, total saturated 20:0	0.061 g
Starch	5.9193 g
Tyrosine	0.2395 g
Vitamin K (phylloquinone)	131.0496 g
Fatty acids, total saturated	2.262 g
Histidine	0.1933 g
Fatty acids, total monounsaturated	10.2431 g
Threonine	0.3911 g
Folate, food	121.984 g
Fatty acids, total polyunsaturated 17:0	0.0037 g
Fatty acids, total polyunsaturated 24:0	0.0022 g
Cryptoxanthin, beta	99.695 g
Vitamin E (alpha-tocopherol)	3.3783 mg
Magnesium, Mg	107.365 mg
Lysine	0.4085 g
Potassium, K	1174.983 mg
Cystine	0.1278 g
Fluoride, F	15.124 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Garlic	1 teaspoon	4.172	0.9257	0.014
Honey	1 teaspoon	0	0	0
Olive oil	1 tablespoon	119.34	0	13.5
Carrot	0.5 cup	26.24	6.1312	0.1536
Soy sauce	2 tablespoons	16.96	1.5776	0.1824
Balsamic vinegar	0.33 cup	74.8	14.4755	0
Celery	0.5 cup	8.08	1.4999	0.0859
Cucumber	0.5 cup	7.8	1.8876	0.0572
Mustard	2 tablespoons	1.89	0.3269	0.0294
Corn	0.5 cup	62.35	13.5575	0.9788
green bean	0.5 cup	15.5	3.485	0.11
red onion	2 tablespoons	0	0	0
radicchio	0.5 cup	4.6	0.896	0.05
arrowroot	1 teaspoon	1.625	0.3348	0.005