Summer's Best Garden Salad

Summer's Best Garden Salad Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr, Hayden Patton
Adding five vegetables and one fruit—avocado—to the romaine lettuce rounds out the nutrition in this side dish salad.

Yield:

6 servings (serving size: about 1 cup salad and 4 teaspoons avocado)

Recipe from

Cooking Light

Nutritional Information

Calories 64
Caloriesfromfat 52 %
Fat 3.7 g
Satfat 0.6 g
Monofat 2.3 g
Polyfat 0.5 g
Protein 1.6 g
Carbohydrate 7.8 g
Fiber 2.4 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 123 mg
Calcium 28 mg

Ingredients

3 tablespoons fresh lime juice
2 teaspoons honey
1/2 teaspoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extravirgin olive oil
4 cups shredded romaine lettuce
1 cup yellow pear tomatoes, halved
1 cup chopped peeled cucumber
1/2 cup finely chopped orange bell pepper
1/2 cup thinly sliced radishes
2 tablespoons chopped fresh chives
1 small yellow squash, halved lengthwise and thinly sliced (about 1 cup)
1/2 cup chopped avocado

Preparation

1. Combine first 5 ingredients in a small bowl. Gradually add oil, stirring with a whisk.

2. Combine lettuce and the next 6 ingredients (through squash) in a large bowl. Drizzle dressing over lettuce mixture, and toss gently to coat. Top with avocado.

Note:

Maureen Callahan,

May 2008
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