Chopped Vegetable Salad with Garlic Dressing

Chopped Vegetable Salad with Garlic Dressing Recipe
Randy Mayor; Melanie J. Clarke
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.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

Note:

Greg Patent,

May 2002
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