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Salad Of Vegetables

Yield 6 servings (serving size: 2 cups)

Ingredients

  • 9 cups torn red leaf lettuce (about 1 head)
  • 1 3/4 cups peeled sliced cucumber
  • 1 1/4 cups yellow bell or red bell pepper strips
  • 1 cup sliced red onion
  • 1 1/2 cups chopped tomato, divided
  • 1/4 cup red wine vinegar
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground pepper

Nutrition Information

  • calories 53
  • fat 2 g
  • satfat 0.3 g
  • protein 1.7 g
  • carbohydrate 8.5 g
  • cholesterol 0 mg
  • iron 1.3 mg
  • sodium 107 mg
  • caloriesfromfat 34 %
  • fiber 2.3 g
  • calcium 46 mg

How to Make It

  1. Combine first 4 ingredients in a large bowl; toss gently.

  2. Place 3/4 cup chopped tomato in a blender; process until smooth. Press puréed tomato through a sieve over a bowl, using back of a spoon; reserve tomato juice, and discard solids. Add remaining 3/4 cup chopped tomato, vinegar, and remaining 5 ingredients to reserved tomato juice in bowl; stir until well blended. Pour dressing over salad, tossing gently to coat.

Oxmoor House Healthy Eating Collection