Clean-The-Fridge Chopped Vegetable Salad With Cranberry Vinaigrette Recipe

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Robin Miller on Food Network
Nutrition per serving    (USDA % daily values)
CAL
124
FAT
24%
CHOL
0%
SOD
6%

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Ingredients for 4 servings

1/2 cup cranberry sauce, chunky or jellied

2 tablespoons olive oil

1 cup cauliflower florets

2 tablespoons chopped fresh parsley leaves

1/2 cup sliced stuffed green olives

1 cup chopped celery

1 cup broccoli florets

1 tablespoon red wine vinegar

Salt and ground black pepper

1 cup chopped cucumber

1 teaspoon Dijon mustard

1 cup chopped carrots

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