DD
SoWal Expert
Jsut please, no broccoli for me!
Chopped Vegetable Salad with Garlic Dressing
Similar to a chunky pico de gallo, this side salad provides an array of antioxidants from the cucumber, bell peppers, tomato, green onions, and garlic.
2 cups English cucumber, chopped
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped plum tomato
1/2 cup chopped green onions
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
6 red leaf lettuce leaves (optional)
Combine first 5 ingredients in a large bowl. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a small bowl; stir well with a whisk. Pour dressing over vegetables; toss gently to coat. Serve salad on lettuce leaves, if desired.
Yield: 6 servings (serving size: about 1 cup)
CALORIES 39 (25% from fat); FAT 1.1g (sat 0.2g,mono 0.6g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 16mg; CARBOHYDRATE 7.2g; SODIUM 208mg; PROTEIN 1.1g; FIBER 1.8g
Cooking Light, MAY 2002
Chopped Vegetable Salad with Garlic Dressing
Similar to a chunky pico de gallo, this side salad provides an array of antioxidants from the cucumber, bell peppers, tomato, green onions, and garlic.
2 cups English cucumber, chopped
1 cup chopped red bell pepper
1 cup chopped yellow bell pepper
1 cup chopped plum tomato
1/2 cup chopped green onions
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon Dijon mustard
1/8 teaspoon freshly ground black pepper
2 garlic cloves, minced
6 red leaf lettuce leaves (optional)
Combine first 5 ingredients in a large bowl. Combine lemon juice and next 5 ingredients (lemon juice through garlic) in a small bowl; stir well with a whisk. Pour dressing over vegetables; toss gently to coat. Serve salad on lettuce leaves, if desired.
Yield: 6 servings (serving size: about 1 cup)
CALORIES 39 (25% from fat); FAT 1.1g (sat 0.2g,mono 0.6g,poly 0.2g); IRON 0.5mg; CHOLESTEROL 0.0mg; CALCIUM 16mg; CARBOHYDRATE 7.2g; SODIUM 208mg; PROTEIN 1.1g; FIBER 1.8g
Cooking Light, MAY 2002