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Chopped Vegetable Salad with Garlic Dressing

Randy Mayor; Melanie J. Clarke
Yield 6 servings (serving size: about 1 cup)
Similar to a chunky pico de gallo, this side salad recipe provides an array of antioxidants from the cucumber, bell peppers, tomato, green onions, and garlic.

Ingredients

  • 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)

Nutrition Information

  • calories 39
  • caloriesfromfat 25 %
  • fat 1.1 g
  • satfat 0.2 g
  • monofat 0.6 g
  • polyfat 0.2 g
  • protein 1.1 g
  • carbohydrate 7.2 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 0.5 mg
  • sodium 208 mg
  • calcium 16 mg

How to Make It

  1. 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.