Vegetable Medley on Spinach

Make a meal in minutes with this colorful vegetable medley and Peppercorn Tuna.

Yield: 2 servings.
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 37
  • Calories from fat: 15%
  • Fat: 0.6g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 7g
  • Fiber: 0.0g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 408mg
  • Calcium: 0.0mg


  • 3 tablespoons commercial oil-free Italian dressing
  • 1 tablespoon water
  • 2 teaspoons Dijon mustard
  • 1 cup torn fresh spinach
  • 1/2 cup torn romaine lettuce
  • 1/2 small sweet red pepper, cut into very thin strips
  • 1/4 cup sliced cucumber
  • 1/4 cup coarsely shredded carrot
  • 1/4 cup sliced yellow squash
  • Dash of freshly ground pepper


  1. Combine first 3 ingredients, stirring well with a wire whisk. Set aside.
  2. Combine spinach and lettuce, tossing gently. Place salad greens evenly on 2 salad plates; arrange red pepper strips and next 3 ingredients over greens. Drizzle dressing mixture over vegetables. Sprinkle with pepper.
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