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Ingredients
US|METRIC
- 1/2 cup cider vinegar
- 1/4 cup Crisco Pure Canola Oil
- 1/2 teaspoon prepared mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 3/4 pounds red potatoes (unpeeled medium)
- 3 medium carrots (cut into 1-inch julienne strips)
- 3 celery (ribs, sliced)
- 3 green onions (with tops, chopped)
- 6 radishes (sliced)
- 1/2 cup grape tomatoes (halved if large)
- tomato wedges
Directions
- COMBINE vinegar, oil, mustard, salt and pepper in container with tight-fitting lid. Shake well.
- COOK potatoes in salted water just until tender, about 15 to 20 minutes. Drain. Cool 10 minutes. Cut into bite-size pieces.
- COMBINE cooked potatoes with carrots, celery, onions, radishes and tomatoes in large salad bowl.
- SHAKE dressing. Pour over salad. Toss to mix well. Serve immediately or refrigerate. Top with tomato wedges, if desired.
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NutritionView More
250Calories
Sodium10% DV250mg
Fat15% DV10g
Protein10% DV5g
Carbs13% DV38g
Fiber20% DV5g
| Calories250Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat1g5% |
| Trans Fat0g |
| Cholesterol0mg0% |
| Sodium250mg10% |
| Potassium |
| Protein5g10% |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber5g20% |
| Sugars5g10% |
| Vitamin A |
| Vitamin C |
| Calcium |
| Iron |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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