Vegetable Salad with Roasted Garlic Vinaigrette

Try this with grilled chicken or pork.


4 servings (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 80
Caloriesfromfat 24 %
Fat 2.1 g
Satfat 0.3 g
Monofat 1 g
Polyfat 0.5 g
Protein 2.9 g
Carbohydrate 14.9 g
Fiber 3.1 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 243 mg
Calcium 21 mg


1 1/2 cups (1/4-inch) diced zucchini
1 1/2 cups (1/4-inch) diced plum tomato
1 cup fresh corn kernels (about 2 ears)
2 tablespoons minced seeded Anaheim chile
1/4 teaspoon salt
1/8 teaspoon black pepper
Boston lettuce leaves (optional)


Combine all ingredients except lettuce in a large bowl, tossing gently to coat. Spoon onto lettuce leaves, if desired.

Jean Kressy,

Cooking Light

May 2004
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