Chopped Vegetable Salad with Garlic Dressing

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

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Nutritional Information

Amount per serving
  • Calories: 39
  • Calories from fat: 25%
  • Fat: 1.1g
  • Saturated fat: 0.2g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 1.1g
  • Carbohydrate: 7.2g
  • Fiber: 1.8g
  • Cholesterol: 0.0mg
  • Iron: 0.5mg
  • Sodium: 208mg
  • Calcium: 16mg

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

  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.
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