Darlene's Healthy Salad

Darlene's Healthy Salad Recipe
Photo: Photo: Becky Luigart-Stayner; Styling: Cindy Barr

Yield:

7 servings (serving size: 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 137
Fat 11.9 g
Satfat 1.7 g
Monofat 7.3 g
Polyfat 2.3 g
Protein 2.5 g
Carbohydrate 7.6 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 1.5 mg
Sodium 106 mg
Calcium 44 mg

Ingredients

12 cups chopped romaine lettuce (about 1 large head)
2 cups thinly sliced cucumber (about 1 large)
1 cup vertically sliced red onion
1/2 cup thinly sliced radishes (about 3)
2/3 cup vertically sliced peeled ripe avocado (about 1)
1/4 teaspoon black pepper, divided
1/4 cup red wine vinegar
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
2 tablespoons sunflower seed kernels

Preparation

1. Place chopped lettuce in a large bowl; layer cucumber, onion, radishes, and avocado on top of lettuce. Sprinkle 1/8 teaspoon pepper over the avocado; refrigerate 15 minutes or up to 1 hour.

2. Pour vinegar over salad, tossing gently to coat. Gradually add oil, salt, and remaining 1/8 teaspoon pepper to salad; toss well. Sprinkle with sunflower seed kernels.

Darlene Babcock, Walnut Creek, California,

Cooking Light

September 2009
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