Mediterranean Chopped Salad

This colorful salad can be presented as individual servings or arranged on a large platter on a bed of chopped romaine just before serving. It can also be the basis for a main dish salad; simply add garbanzo beans and crumbled feta.

Yield: 6 servings
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 67
  • Calories from fat: 38%
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.5g
  • Protein: 2.4g
  • Carbohydrate: 10.4g
  • Fiber: 3.4g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 328mg
  • Calcium: 38mg

Ingredients

  • 2 cups chopped red bell pepper
  • 2 cups chopped zucchini
  • 1 cup chopped yellow or orange bell pepper
  • 1 cup chopped seeded tomato
  • 1/3 cup chopped red onion
  • 1/4 cup minced fresh flat-leaf parsley
  • 2 tablespoons red wine vinegar
  • 1 tablespoon extravirgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 6 cups chopped romaine lettuce

Preparation

  1. Combine the first 10 ingredients in a large bowl; toss well. Cover and chill up to 1 hour. Arrange 1 cup lettuce on each of 6 small plates; top each serving with 2 cups bell pepper mixture. Serve immediately.
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